Roasted Grape and Sausage Pasta is the kind of recipe that surprises you in the best way. The grapes roast until they’re blistered and jammy, then mix with browned sausage, garlic, and a splash of wine to create a rich, savory-sweet sauce that coats every piece of pasta. It’s a comforting bowl that feels seasonal and a little unexpected, perfect for making dinner feel more exciting.
Servings
4
Prep Time
10 min
Cook Time
30 min
Ingredients
1 pound rigatoni
1 pint red or black seedless grapes about 2 cups, stemmed
Roast the grapes: Preheat oven to 425°F. Spread grapes on a baking sheet, drizzle with 1 tablespoon olive oil, season with ½ teaspoon salt and black pepper. Roast 15–18 minutes, shaking halfway, until grapes are blistered and juicy.
2
Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package directions. Reserve 1 cup pasta water, then drain.
3
Brown the sausage: Heat remaining 1 tablespoon olive oil in a large skillet over medium-high. Add sausage, breaking into crumbles, and cook 6–8 minutes until golden brown.
4
Build the sauce: Stir in garlic and cook 1 minute until fragrant. Pour in wine, scraping up browned bits. Let it reduce by half (about 2 minutes).
5
Combine pasta & grapes: Add roasted grapes to skillet and gently press some with the back of a spoon to release juices. Toss in drained rigatoni. Add a splash of reserved pasta water as needed for a glossy sauce.
6
Finish & serve: Remove from heat, toss with pecorino until creamy. Sprinkle with parsley and more black pepper. Serve hot.
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