Sausage and Pepper Rigatoni

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 07/28/2020, viewed by 719 , 0 Comments
yield6 portionstotal time30m

A mega-filling meal that you can make in your sleep. The fact that this dish freezes well and scales easily makes it great for meal prep.

What you will need

1 lb. Rigatoni

16 oz. Roasted Peppers

1 lb. Italian Sausage

16 oz. Marinara

1/2 cup Parmesan Cheese, optional

Fresh Basil, optional

(Nutritional facts 92 calories, 3.51 g fat, 11.15 g carbohydrates, 4.26 g protein, 6 mg cholesterol, 295 mg sodium)

How to cook

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While the pasta is cooking, you can get the sauce started. When the pasta is cooked, strain it through a large colander and set aside until the sauce is ready.

Cook the rigatoni to the desired doneness in salted water at a rapid boil. While the pasta is cooking, you can get the sauce started. When the pasta is cooked, strain it through a large colander and set aside until the sauce is ready.

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r in half lengthwise. Remove and discard seeds. Slice into strips (around 1/4" wide).

Strain the roasted peppers and discard the packing liquid. slice each pepper in half lengthwise. Remove and discard seeds. Slice into strips (around 1/4" wide).

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Brown the sausage in a heavy skillet over medium/high heat.

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Pour in the marinara and stir. Simmer, stirring often, for 8-10 minutes.

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Stir in the sliced peppers.

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Add the cooked rigatoni and stir to coat evenly in sauce.

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Serve with some grated parmesan or fresh basil.

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