Skip to main content

Chipolata, tomato and fetta rigatoni

Skip to IngredientsSkip to Method

We can’t go past a good rigatoni pasta recipe, especially when it takes less than 30 minutes and comes together with just five ingredients.

  • Serves4
  • Cook time20 minutes
  • Prep time5 minutes
Chipolata tomato and fetta rigatoni


  • 375g rigatoni
  • 550g pkt Coles Beef Chipolatas
  • 200g red Perino tomatoes
  • 2 cups shredded Tuscan or green kale
  • 200g fetta

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ½ cup (125ml) of the cooking liquid.

  2. Step 2

    Meanwhile, heat a greased frying pan over medium heat. Cook chipolatas, turning occasionally, for 8-10 mins or until cooked through. Thickly slice.

  3. Step 3

    Drain oil from the pan, reserving 2 tbs in the pan. Cook the tomatoes and kale, tossing gently, for 4-5 mins or until tomatoes start to collapse. Return chipolatas to the frying pan with the pasta and reserved cooking liquid. Cook, tossing, for 1-2 mins or until heated through. Season. Add half the fetta and toss to combine. Divide pasta mixture among serving bowls. Sprinkle with the remaining fetta to serve.

Shop this recipe