Rigatoni with Sausage and Red Pepper Strips Yummy
Get ready to elevate your pasta night with this irresistible Rigatoni with Sausage and Red Pepper Strips! This hearty, flavor-packed dish combines tender rigatoni with savory Italian sausage, sweet red bell peppers, and a rich, creamy tomato sauce. The sauce, infused with garlic, Parmesan cheese, and a touch of dried Italian seasoning, clings to every bite of pasta, creating a comforting harmony of flavors. Perfect for weeknight dinners or casual gatherings, this easy 40-minute recipe delivers satisfying portions that are sure to impress. Top it off with fresh parsley and extra Parmesan for a restaurant-quality finish, and watch this one-pot pasta recipe become an instant favorite.
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Recipe Information
Ingredients
- 12 oz Rigatoni pasta
- 8 oz Italian sausage (mild or spicy, casings removed)
- 2 large Red bell peppers
- 2 tbsp Olive oil
- 3 Garlic cloves (minced)
- 14 oz Crushed tomatoes
- 1 cup Heavy cream
- 1 cup Parmesan cheese (grated)
- 1 tsp Dried Italian seasoning
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
While the pasta is cooking, slice the red bell peppers into thin strips.
Heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up into small pieces with a wooden spoon, and cook until browned and cooked through (about 6–8 minutes). Remove the sausage from the skillet and set aside.
In the same skillet, add the sliced red bell peppers and cook for 5–7 minutes until they begin to soften.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir in the crushed tomatoes, heavy cream, Parmesan cheese, Italian seasoning, salt, and black pepper. Stir well to combine and bring the sauce to a simmer.
Return the cooked sausage to the skillet and let the sauce cook for an additional 5 minutes, stirring occasionally. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Add the cooked rigatoni to the skillet and toss to coat all the pasta evenly in the sauce.
Serve the rigatoni hot, garnished with freshly chopped parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
3468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.0 g | 299% | |
| Saturated Fat | 114.8 g | 574% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 6813 mg | 296% | |
| Total Carbohydrate | 161.5 g | 59% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 28.4 g | ||
| Protein | 155.4 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2813 mg | 216% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2608 mg | 55% | |
*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.
