See more
Rigatoni With Sausage and Bell Peppers

Rigatoni With Sausage and Bell Peppers

Southern Living SEPTEMBER 2005

  • Yield: Makes 8 servings


  • 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.


Go to full version of

Rigatoni With Sausage and Bell Peppers recipe