Spicy Sausage and Bell Pepper Rigatoni
Spicy Sausage and Bell Pepper Rigatoni
Ingredients
For the Pasta
- 1 pound rigatoni pasta
- 1 tablespoon kosher salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1 pound spicy Italian sausage, casings removed
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, cored, seeded, and diced
- 1 orange bell pepper, cored, seeded, and diced
- 1 can crushed tomatoes, (28-ounce)
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
- 1/2 cup heavy cream, (optional, for richness)
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente, typically 10-12 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 15 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the spicy Italian sausage, breaking it up with a spoon as it cooks, until browned and no longer pink, about 5-7 minutes. Drain off any excess fat and transfer the cooked sausage to a plate, leaving a small amount of fat in the pan.
⏱️ 7 min
- 3
Reduce the heat to medium. Add the diced yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic, diced red bell pepper, and diced orange bell pepper. Cook for another 5-7 minutes, until the bell peppers begin to soften.
⏱️ 10 min
- 4
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor. Pour in the crushed tomatoes, chicken broth, red pepper flakes, dried oregano, kosher salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 15 min
- 5
If using, stir in the heavy cream and the cooked Italian sausage into the sauce. Add the cooked rigatoni pasta to the skillet with the sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce is too thick, until the pasta is well coated.
⏱️ 5 min
- 6
Remove from heat. Stir in the chopped fresh basil and 1/2 cup of grated Parmesan cheese. Taste and adjust seasoning if necessary. Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sausage and Bell Pepper Rigatoni
Ingredients
For the Pasta
- 1 pound rigatoni pasta
- 1 tablespoon kosher salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1 pound spicy Italian sausage, casings removed
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, cored, seeded, and diced
- 1 orange bell pepper, cored, seeded, and diced
- 1 can crushed tomatoes, (28-ounce)
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
- 1/2 cup heavy cream, (optional, for richness)
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente, typically 10-12 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 15 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the spicy Italian sausage, breaking it up with a spoon as it cooks, until browned and no longer pink, about 5-7 minutes. Drain off any excess fat and transfer the cooked sausage to a plate, leaving a small amount of fat in the pan.
⏱️ 7 min - 3
Reduce the heat to medium. Add the diced yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic, diced red bell pepper, and diced orange bell pepper. Cook for another 5-7 minutes, until the bell peppers begin to soften.
⏱️ 10 min - 4
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor. Pour in the crushed tomatoes, chicken broth, red pepper flakes, dried oregano, kosher salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 15 min - 5
If using, stir in the heavy cream and the cooked Italian sausage into the sauce. Add the cooked rigatoni pasta to the skillet with the sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce is too thick, until the pasta is well coated.
⏱️ 5 min - 6
Remove from heat. Stir in the chopped fresh basil and 1/2 cup of grated Parmesan cheese. Taste and adjust seasoning if necessary. Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.
⏱️ 3 min