Rigatoni with Sausage, Peppers and Onions

As pasta lovers, we're always looking for new ways to incorporate fresh vegetables and herbs. This is a great recipe with just the right amount of kick to keep things interesting.


Sure, you can substitute green bell peppers for red, but we found red peppers to have an extra sweetness that makes a great contrast to the saltiness of the sausage.

The best part is, this recipe is easy, fast, and serves a crowd.

Rigatoni with Sausage, Peppers, and Onions
Adapted from Everyday Pasta by Giada de Laurentiis

Pictures by Caroline

Makes 4-6 servings

¼ c olive oil
1 pound sweet Italian turkey sausages (or ground sausage)
2 red bell peppers, cored, seeded, and sliced
1-2 yellow onions, sliced
1 tsp salt
1 tsp freshly ground black pepper
4 garlic cloves, chopped
½ tsp dried oregano
½ cup fresh basil (or 1 tsp dried basil)
2 tbsp tomato paste
1 cup Marsala wine
1 (14.5 oz) can diced tomatoes, with juice
¼ tsp crushed red pepper flakes (optional)
1 pound rigatoni pasta
Freshly grated Parmesan cheese, for garnish

1. Heat the oil in a large skillet over medium heat. Add the sausages and brown on all sides, 7 to 10 minutes. Remove the sausage.

2. Keeping the pan over medium heat, add the bell peppers, onions, salt and pepper and cook until golden, about 5 minutes. Add garlic, oregano, and basil. Cook for about 2 minutes. Add the tomato paste and stir, and then add the wine, tomatoes with juice, and red pepper flakes. Stir everything together to combine. Bring to a simmer.

3. Cut the sausages into bite size pieces (unless you used ground sausage). Return the sausage to the pan. Simmer until the sauce is thickened about 20 minutes.

4. While the sauce simmers, cook the pasta until slightly firm. Drain, then add to the sauce; toss everything to combine, and sprinkle with Parmesan.