Sausage & Peppers Rigatoni Recipe | Premio

Sausage & Peppers Rigatoni


  • 8 ounces of rigatoni
  • 2 tablespoons olive oil
  • 1 pound of Premio Italian Sausage
  • 1 red bell pepper, diced
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp crushed red pepper flake
  • 1/4 cup tomato paste
  • 1/2 cup white wine
  • 1 14 oz can crushed tomatoes
  • 1/2 cup grated parmesan
  • kosher salt
  • parsley for garnish
  • Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
  • Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
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How to make Sausage & Peppers Rigatoni:

1. Boil pasta: Bring a large pot of salted water to a boil. Add the rigatoni, and cook to al dente. Reserve 1 cup of pasta water, drain & set aside.

2.Add the olive oil to a large skillet over medium-high heat. Once hot, add in the sausage, bell pepper & onion, season with 1 tap salt. The sausage should render & brown nicely & the peppers & onions should soften.

3. Stir tomato paste into skillet. As it heats, stir to coat the sausage & veggies. Cook for 1-2 minutes, then deglaze the skillet with the white wine. Increase the heat to medium-high. Once the wine simmers, add in the crushed tomatoes & parmesan. Stir to combine, then reduce the heat to medium-low. Let sauce simmer for 5 minutes.

4. Add the pasta to the skillet. Toss to coat, adding some of the reserved pasta water as needed. Let the pasta simmer 1-2 minutes. Plate and to top with Parm and parsley!

Recipe inspiration from @whiskeyandaprons

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