Rigatoni Campagnolo
Rigatoni Campagnolo is a hearty, flavor-packed Italian pasta dish that brings countryside comfort straight to your plate. This recipe combines al dente rigatoni with savory Italian sausage, sautéed bell peppers, and the rich sweetness of sun-dried tomatoes, all enveloped in a creamy tomato-based sauce. Enhanced with aromatic garlic, a hint of red chili flakes for subtle heat, and a finishing touch of Parmesan and fresh basil, this dish is a perfect balance of rustic charm and indulgence. Whether you're looking for a comforting weeknight meal or an impressive dish to wow guests, Rigatoni Campagnolo is a satisfying crowd-pleaser. Serve it with a side of crusty bread and a green salad for the ultimate Italian dining experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams rigatoni pasta
- 300 grams Italian sausage (mild or spicy, casings removed)
- 2 tablespoons olive oil
- 1 medium yellow onion (finely diced)
- 3 cloves garlic cloves (minced)
- 1 medium red bell pepper (sliced into thin strips)
- 100 grams sun-dried tomatoes (chopped)
- 400 grams canned crushed tomatoes
- 100 milliliters heavy cream
- 50 grams Parmesan cheese (grated)
- 10 grams fresh basil leaves (chopped, plus extra for garnish)
- 0.5 teaspoons red chili flakes
- 1 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the pasta aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook for 6-8 minutes or until browned and fully cooked. Remove the sausage with a slotted spoon and set it aside, leaving the rendered fat in the pan.
Add the diced onion and sliced bell pepper to the pan and sauté for 5-6 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the sun-dried tomatoes and red chili flakes to the pan, stirring to combine, then pour in the canned crushed tomatoes. Season with salt and black pepper and allow the sauce to simmer for 10 minutes, stirring occasionally.
Stir in the cooked sausage and heavy cream, reducing the heat to low. Let the sauce simmer for another 3-5 minutes until slightly thickened. Adjust seasoning as needed.
Add the cooked rigatoni to the sauce, tossing to coat. If the sauce is too thick, gradually stir in the reserved pasta water until the desired consistency is achieved.
Stir in the grated Parmesan cheese and chopped basil, mixing well.
Serve hot, garnished with additional Parmesan and fresh basil, if desired.
Nutrition Facts
Calories |
2778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.0 g | 196% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 7042 mg | 306% | |
| Total Carbohydrate | 230.7 g | 84% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 68.6 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 896 mg | 69% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 5906 mg | 126% | |
*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.
