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I really enjoyed making this dish for the first time about 18 months ago. Now this is a very heavy dish and really should only be made once in a while. It is a fantastic community dish that can enjoy with family and friends and Wine.


4-5 Hot Italian Sauages
1-2 Chicken Breasts cut into chunks
1 can of tomato juice
1 can of crushed tomatoes
1 cup of grated parmesan cheese
1 large sweet onion (pureed)
4-5 cloves of garlic minced
1 tablespoon of dried oregano
1 tablespoon od dried basil
200-250gm cream cheese
1/4 cup of Hot Sauce (more depending on how hot you want it or less for my wife)
chopped parsley
salt and pepper to taste.


In a large deep cooking pan add a little vegatable oil and fry off the sausages until almost cooked through. Remove from pan and set aside, do the same with chunks of chicken. After the sausage and pork have been set aside a little more oil and then add the minced garlic and pureed onion. Let sweat a little then add the oregano and basil till fragrant. Add the tomato juice and then the crushed tomato. Stir to combine. Reduce your heat and let the mixture reduce by a 1/4. Add the Hot Sauce and Parmesan, once combined add the cream cheese, to make things easier to combine and melt the cream cheese its best to chunk the cheese into smaller bits. Stir until all the cheese has melted and turned the sauce into a beautiful reddish orange colour. At this time you can slice the sausage into bit size pieces. Add the sausage and chicken to the sauce and turn to combine.

Meanwhile you can boil water and cook the rigatoni to desired tenderness. Drain and then add the cooked pasta to the sauce and stir gently so as to not break the pasta. Combine until the pasta has been completly coated in the thick sauce. Just before serving add the chopped parsley for a bit of contrasting colour.

Salt and Pepper and more Parmesan to taste.