Rigatoni with Sausage and Peppers
Indulge in the comforting flavors of Italy with this hearty Rigatoni with Sausage and Peppers. Perfectly al dente rigatoni is tossed in a rich, tomato-based sauce infused with the savory depth of Italian sausage and the sweet, caramelized essence of tri-colored bell peppers and onions. A touch of crushed red chili flakes adds a subtle kick, while aromatic herbs like oregano and basil elevate every bite. Quick and easy to prepare, this one-pan dish combines bold flavors with minimal effort, making it a go-to for weeknight dinners or casual gatherings. Finished with a generous sprinkle of grated Parmesan and a splash of reserved pasta water for the perfect saucy texture, every forkful promises a satisfying experience. Perfect for fans of classic Italian recipes!
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Recipe Information
Ingredients
- 12 oz rigatoni pasta
- 1 lb Italian sausage (mild or hot)
- 2 tbsp olive oil
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 large yellow onion
- 3 whole garlic cloves
- 1 tsp crushed red chili flakes
- 28 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup grated Parmesan cheese (for serving)
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package directions until al dente. Drain and set aside, reserving 1 cup of pasta water.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Remove the sausage casings if necessary, then add the sausage to the skillet. Cook, breaking it up into small pieces, until browned and cooked through, about 6-8 minutes. Transfer the cooked sausage to a plate and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the sliced onion and bell peppers. Cook for 5-6 minutes, stirring occasionally, until softened and slightly caramelized.
Add the minced garlic and crushed red chili flakes to the skillet. Cook for about 1 minute, stirring constantly, until fragrant.
Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Bring to a simmer over medium heat. Let the sauce simmer for 10 minutes, stirring occasionally to allow the flavors to meld.
Return the cooked sausage to the skillet and stir to combine. Cook for 2-3 minutes to heat through.
Add the cooked rigatoni to the skillet along with 1/2 cup of the reserved pasta water. Toss everything together until the pasta is evenly coated in the sauce. Add more pasta water a little at a time if needed to reach your desired consistency.
Serve the rigatoni hot, garnished with grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
3011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.7 g | 227% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 8722 mg | 379% | |
| Total Carbohydrate | 220.3 g | 80% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 56.8 g | ||
| Protein | 144.7 g | 289% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1772 mg | 136% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 5646 mg | 120% | |
*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.
