DCL Recipes: Rigatoni Pasta with Sausage and a Delicious Blueberry Lemon Cake

23 Oct 2018 Amy Poore
DCL Recipes: Rigatoni Pasta with Sausage and a Delicious Blueberry Lemon Cake Amy Poore

Fall is most certainly in the air now, and on that note, I thought I’d give y’all one of my favorite Italian recipes – one that everyone should love. And to finish off a great dinner at home? How about a blueberry lemon cake? Have a great October, everyone, and as always, Bon Appetit!  

Rigatoni with Sausage and Basil in a Mustard Cream Sauce 


  • Pinch of red pepper 
  • 3/4 cup heavy cream 
  • 1 lb. Hot or mild (according to your taste) Italian sausage removed from the casings 
  • 8 oz Rigatoni 
  • 1/2 tablespoon olive oil 
  • 3/4 cup dry white wine 
  • 3 Tablespoons of grainy mustard 
  • 1 cup julienned basil 


Cook pasta according to directions, drain. 


In a large skillet (regular not nonstick), heat oil over medium high, cook and crumble sausage until brown. Add wine, deglaze pan (scrape brown bits off bottom of pan) and cook until reduced by half. Add cream, mustard, red pepper. Simmer for 2 minutes. Stir in pasta and basil (reserve a bit for garnish). Toss to combine. Serve immediately. 


Blueberry Lemon Cake 


  • 16 oz fresh blueberries 
  • The juice of one medium lemon, divided 
  • 2 teaspoons baking powder 
  • 1/4 teaspoon salt 
  • 1/2 cup vegetable oil  
  • 1 1/2 cups sugar 
  • 2 large eggs 
  • 1 cup sour cream 
  • 1 teaspoon vanilla extract 
  • 2 cups all-purpose flour 
  • The zest of one medium lemon, divided 
  • 1/2 Tablespoons corn starch 
  • Powdered sugar 


Preheat oven to 375 degrees. 

Grease or butter a 9-inch spring form pan and line it with parchment paper. 

In a stand mixer with a whisk attachment, beat the eggs and sugar on high for 5 minutes until fluffy. 

Add in the sour cream, oil, vanilla, and salt. Whisk on low until combined. 

In a bowl, combine the flour and baking powder then slowly add to the batter in 3 increments, whisking to combine with each addition. Be careful to not overtax. Add in 1 Tablespoon of lemon juice and 1/2 Tablespoon lemon zest. 

In a medium bowl, toss the blueberries with 1/2 Tablespoon of cornstarch and 1 teaspoon lemon juice. Combine until the cornstarch is completely dissolved. 

Pour half of the batter into the pan and spread evenly. Evenly place 1/2 of the blueberries on top. Top with the rest of the batter and repeat with the remaining blueberries, slightly pushing them into the batter. 

Bake for 50-60 minutes until a toothpick comes out clean. Let rest in the pan for 15 mins then remove ring to finish cooling. Dust with powdered sugar. 

Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.     

Rate this item
(0 votes)

Druid City Living (DCL) is Tuscaloosa, Alabama's premier community newspaper, covering the great people, places and activities of the area.



Most Popular