Spicy Sausage and Roasted Red Pepper Rigatoni

• 12 oz rigatoni
• 1 lb Italian turkey or pork sausage
• 2 cups roasted red peppers, jarred or homemade
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• Optional: 2 tbsp balsamic vinegar

Steps

1. 1 Cook rigatoni in salted boiling water until al dente. Drain and set aside.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat.
3. 3 Add diced onion and sauté until translucent.
4. 4 Crumble in sausage and cook until browned, breaking into small pieces.
5. 5 Stir in garlic and red pepper flakes, cooking for another minute.
6. 6 Add crushed tomatoes and roasted red peppers. Simmer for 15 minutes.
7. 7 Combine cooked rigatoni with the sausage mixture. Season with salt and pepper.
8. 8 Stir in Parmesan cheese and basil. Add balsamic vinegar if using for a touch of sweetness.
9. 9 Serve hot with extra Parmesan and basil as garnish.

Equipment

• Large pot
• Large skillet
• Cutting board
• Chef's knife

Variations

• Add spinach or kale for extra greens.
• Substitute rigatoni with penne or fusilli for variety.

Substitutions

• If spicy isn't your thing, reduce red pepper flakes or omit them entirely.
• Use chicken sausage for a different flavor profile.

Pairings

• Chianti wine
• Garlic bread

Nutrition

Tips

• For a smoky flavor, use smoked paprika alongside red pepper flakes.
• Jarred roasted red peppers save time but fresh roasted ones add depth of flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with warm crusty bread on the side.

FAQ