Italian Sausage Rigatoni and Peppers
Savor the comforting flavors of Italy with this hearty Italian Sausage Rigatoni and Peppers recipe. Perfectly al dente rigatoni is tossed in a rich, tomato-based sauce bursting with savory Italian sausage, sweet red and yellow bell peppers, and aromatic garlic and onions. A medley of oregano, basil, and optional red pepper flakes adds an irresistible depth of flavor, while a touch of Parmesan and fresh basil garnish brings the dish to life. Quick to prepare and brimming with restaurant-quality taste, this one-pot pasta recipe is ideal for busy weeknights or casual dinner gatherings. Whether you prefer mild or spicy sausage, this family-friendly classic is guaranteed to become a new favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Rigatoni pasta
- 1 lb Italian sausage (mild or hot, casings removed)
- 2 tbsp Olive oil
- 1 large Red bell pepper, sliced
- 1 large Yellow bell pepper, sliced
- 1 medium Onion, thinly sliced
- 3 cloves Garlic, minced
- 28 oz Crushed tomatoes
- 2 tbsp Tomato paste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Parmesan cheese, grated (optional, for serving)
- 0.25 cup Fresh basil leaves (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 7-8 minutes. Remove the sausage from the skillet and set it aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add the sliced red and yellow bell peppers along with the onion. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Reduce the heat to medium and let the sauce simmer for 10 minutes to thicken slightly.
Return the cooked sausage to the skillet and stir to combine. If the sauce is too thick, add a little reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Add the cooked rigatoni to the sauce and toss until the pasta is well-coated.
Serve hot, topped with grated Parmesan cheese and fresh basil leaves if desired.
Nutrition Facts
Calories |
2997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 7991 mg | 347% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 51.9 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1723 mg | 133% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4332 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
