Looking for a delicious and easy meal that will please even the pickiest eaters? Look no further than sausage and peppers rigatoni! This dish is packed with flavor, thanks to the sweet bell peppers, fragrant fennel sausage, onions, Sicilian oregano, and olive oil. And the best part is that it’s super easy to make! Throw in some tomatoes, Pecorino Romano, fresh basil, and you’ve got a meal sure to satisfy you.
Sausage and peppers rigatoni is a dish that is sure to please even the pickiest eaters. This dish is made with sweet bell peppers, fragrant fennel sausage, onions, Sicilian oregano, and olive oil. Adding tomatoes, Pecorino Romano, fresh basil, and pasta make this dish even better. This dish is super easy to make and can be on the table in no time.
How to make Rigatoni with Sausage and Peppers
- 1 pound rigatoni
- 1/2 cup olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 (14 ounce) can of diced tomatoes, undrained
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound Italian sausage, casing removed
- 1/2 cup grated Parmesan cheese
- Bring a large pot of water to a boil.
- Add the rigatoni and cook according to package directions.
- Meanwhile, heat the olive oil in a large saucepan over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the bell peppers, tomatoes, salt, and pepper and cook until the vegetables are tender about 10 minutes.
- Stir in the sausage and cook until it is no longer pink about 5 minutes.
- Add the Parmesan cheese and stir to combine.
- Drain the rigatoni and add it to the saucepan with the sausage and peppers.
- Toss to combine.
- Serve warm.
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We used Italian pork sausage with fennel for our sausage and peppers pasta. We prefer to start with a more mild sausage for this dish and allow those who prefer heat to add it themselves. If you don’t enjoy the taste of fennel, opt for no fennel sausage. You can also use hot (spicy) sausage if you enjoy a bit of extra heat.
Rigatoni is our pasta of choice for this dish. The larger tubes hold up well to the hearty sauce and sausage. If you can’t find rigatoni, feel free to substitute another short, sturdy pasta like penne or ziti.
We used a mix of sweet bell peppers and hot cherry peppers. The bell peppers add sweetness and crunch, balancing the sausage’s spice and the cherry peppers’ heat. If you can’t find cherry peppers, you can substitute any other hot pepper or even a can of diced tomatoes with green chilies.
We used a simple tomato sauce for our pasta. We just wanted something basic that would let the sausage and peppers shine. If you have a favorite recipe, feel free to use that.
We used simple seasoning for this dish – just salt, pepper, and Italian herbs. If you want to get a little more adventurous, you could try adding some garlic or red pepper flakes.