Roasted Red Pepper and Sausage Rigatoni

• 12 oz rigatoni
• 1 tbsp olive oil
• 1 lb Italian sausage (sweet or hot)
• 2 cups roasted red peppers (jarred or fresh)
• 3 cloves garlic, minced
• 1 small onion, diced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Steps

1. 1 Cook rigatoni according to package instructions until al dente; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces.
3. 3 Add onion to the skillet and cook until softened.
4. 4 Stir in garlic and cook for another minute.
5. 5 Add crushed tomatoes, roasted red peppers, oregano, basil, and red pepper flakes if using. Simmer for 15 minutes.
6. 6 Stir in heavy cream and season with salt and pepper to taste.
7. 7 Combine the sauce with the cooked rigatoni and toss to coat.
8. 8 Serve immediately, topped with Parmesan cheese if desired.

Equipment

• Large skillet
• Pot
• Wooden spoon

Variations

• Add a handful of fresh basil leaves before serving for a pop of freshness.
• Incorporate cooked shrimp or chicken for extra protein.

Substitutions

• Substitute rigatoni with penne or fusilli if preferred.
• Use tomato sauce instead of crushed tomatoes for a smoother sauce.

Pairings

• Chianti wine
• A robust Italian red

Nutrition

Tips

• For a vegetarian option, substitute the sausage with an extra cup of roasted vegetables or chickpeas.
• Use fresh roasted red peppers for a brighter flavor if you have time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to loosen the sauce.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove, adding a bit of liquid if needed.

Serving Suggestions

• Pair with a fresh green salad for a complete meal.
• Serve with crusty bread to mop up every last bit of sauce.

FAQ