Rigatoni With Sausage and Bell Peppers

Southern Living
Makes 8 servings


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1 (16-ounce) box rigatoni pasta
1 pound mild Italian sausage
1/2 medium-size red onion, chopped
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup chicken broth
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1/4 cup chopped fresh basil
1/4 cup shredded Parmesan cheese


Cook pasta according to package directions; drain and set aside.

Cook sausage in a Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink; drain.

Sauté onion and bell peppers in hot oil in Dutch oven over medium-high heat 6 minutes. Add garlic, and sauté 2 minutes. Stir in sausage, cooked pasta, chicken broth, crushed red pepper, and black pepper. Reduce heat to low, and cook, stirring occasionally, 5 minutes or until thoroughly heated. Transfer to a serving dish, and top evenly with basil and cheese. Serve immediately.

Created date

August 2005