Sausage and Peppers Rigatoni
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Calories
834 kcal
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Course
Main Course
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Cuisine
Italian
Sausage and Peppers Rigatoni
Description
This recipe features rigatoni pasta paired with Italian sausage links that are roasted until browned and then sliced. Bell peppers and onions are slowly cooked with garlic and olive oil, first steamed with water until soft, then simmered with tomato paste and crushed plum tomatoes to form a savory sauce. Roasted sausage pieces are added to meld flavors during the simmering step. Seasoning with oregano, salt, and black pepper rounds out the taste. The pasta is tossed in this robust sauce and garnished with grated Pecorino Romano and basil.
The roasting of sausage enhances its flavor and texture, while the slow cooking of the peppers and onions allows the sauce to thicken and concentrate. The use of both tomato paste and crushed tomatoes provides depth and body. The combination of textures—from firm rigatoni to tender vegetables and sliced sausage—makes for a satisfying dish.
Serve this rigatoni dish with extra Pecorino Romano on the side to suit individual preferences. It is suitable for a filling family meal, and leftovers keep well in the refrigerator for up to three days, reheating effectively on the stovetop or in a microwave. Adding reserved pasta water can adjust the sauce consistency if needed.
Ingredients
- 1 pound rigatoni pasta or penne, ziti, etc
- 1 1/2 pounds Italian sausage
- 3/8 cup extra virgin olive oil
- 6 cloves garlic sliced
- 2 large bell pepper or any color you like, sliced, red
- 2 large green bell pepper or any color you like, sliced
- 1 large onion sliced
- 3/4 cup water for steaming veggies
- 3 ounces tomato paste
- 1 ounce can plum tomatoes hand crushed or blender pulsed
- 2 teaspoons oregano or Italian oregano, Sicilian
- salt to taste
- black pepper to taste
- 1/4 cup pecorino romano grated
- 1/4 cup basil hand torn, leaves
- 1 cup water will not need all of it, reserved pasta water
Instructions
- Preheat oven to 450f. Roast the sausage links for approximately 25 (flipping halfway through) minutes or until cooked through and browned. Slice the sausage on a bias into 1/2" thick pieces once cool enough to handle.
- Meanwhile, heat a very large pan to medium-low and add the olive oil and garlic. Once the garlic turns golden add the peppers and onions and mix to coat with the oil. Pour the water into the pan, cover, and cook over medium heat until soft.
- At this time bring a large pot of salted water (2 tablespoons kosher salt per gallon) to boil.
- After 15 minutes of cooking, remove the lid from the peppers and continue to cook over medium heat until most of the water evaporates and the peppers are very soft.
- Once the water has mostly evaporated, add the tomato paste and cook for 5 minutes, stirring frequently. Next, add the crushed plum tomatoes and bring the sauce to a simmer.
- Add the sliced sausage links to the sauce and continue to simmer. Season the sauce with the oregano and begin to boil the pasta.
- Cook the pasta to 1 minute less than al dente, drain and add to the sauce. Cook until the pasta is just al dente then turn off the heat. Taste test the sauce and season with salt, pepper, and more oregano if desired to taste. Add the Pecorino and stir to incorporate. Finish with hand-torn basil and serve immediately. If the pasta is at all dry add a couple of ounces of reserved pasta water to loosen it up. Enjoy!
Notes
- Makes 4 very large or 6 moderate servings, adjust pasta quantity accordingly.
- If the sauce thickens too much or the pasta dries out, add reserved pasta water to loosen it.
- Serve with extra grated Pecorino Romano cheese for added flavor.
- Leftovers can be stored up to 3 days and reheated on stove or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 834 kcal
% Daily Value*
| Calories | 834kcal | 42% |
| Carbohydrates | 67.9g | 23% |
| Protein | 35.6g | 71% |
| Fat | 47.9g | 74% |
| Saturated Fat | 13.1g | 66% |
| Cholesterol | 100mg | 33% |
| Sodium | 1043mg | 43% |
| Potassium | 638mg | 14% |
| Fiber | 4.9g | 20% |
| Sugar | 9.4g | 19% |
| Calcium | 92mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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