Rigatoni with Sausage and Peppers by Pasquale Sciarappa

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy, while pecorino is typically less expensive.

Boil water in a large pot and add 3 teaspoons of salt.

Add Italian hot sausage to a skillet with olive oil and cook until browned, about 5-7 minutes.

Remove the sausage from the skillet and set aside.

In the same skillet, add more olive oil, then add minced garlic and sliced onion; sauté until softened.

Add sliced bell peppers to the skillet and cook until crunchy.

Pour in tomato marinara sauce and stir to combine; simmer for 10 minutes.

While the sauce simmers, cook rigatoni in boiling salted water for 12 minutes until al dente.

Drain the rigatoni, leaving a little water in the pot, and add it to the sauce in the skillet.

Toss the rigatoni with the sauce and sausage, cooking together for an additional 2-3 minutes.

Serve hot, garnished with parsley and cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens