Italian Sausage and Roasted Pepper Rigatoni Skillet

• 12 oz Italian sausage, casing removed
• 12 oz rigatoni pasta
• 2 medium bell peppers, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 2 tbsp olive oil
• Salt to taste
• Freshly ground black pepper to taste
• Fresh basil leaves for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add diced onion and cook until softened, about 3 minutes.
3. 3 Add Italian sausage and cook, breaking it apart with a spoon, until browned.
4. 4 Stir in garlic and cook for 1 minute until fragrant.
5. 5 Add bell peppers, crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Bring to a simmer.
6. 6 Stir in rigatoni, ensuring it's coated in sauce, and cook according to package instructions, stirring occasionally and adding a splash of water if needed to prevent sticking.
7. 7 Taste and adjust seasoning as necessary.
8. 8 Garnish with fresh basil before serving.

Equipment

• Large skillet with lid
• Wooden spoon

Variations

• Add sautéed spinach or mushrooms for extra veggies.
• Substitute chicken sausage for a leaner option.

Substitutions

• Use penne or fusilli if you're out of rigatoni.
• Substitute fresh herbs if dried aren't available.

Pairings

• A crisp Pinot Grigio complements this dish well.
• A light Italian white wine or sparkling water with lemon.

Nutrition

Tips

• For extra flavor, toast the dried herbs for a few seconds in the oil before adding the onion.
• If you prefer a saucier skillet, add an extra 1/2 cup of water or broth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water in the microwave or on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a bit of water or sauce to loosen.

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a simple arugula salad drizzled with balsamic vinaigrette.

FAQ