Description
A delicious rigatoni dish with Italian sausage, roasted red peppers, and a creamy sauce.
Ingredients
Scale
- 10 ounces rigatoni pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1 small onion
- 2 teaspoons minced garlic
- 16 ounces roasted red peppers
- 14 ounces crushed tomatoes
- ½ cup heavy cream
- Red pepper flakes (to taste)
- Grated Parmesan cheese (for garnish)
- Fresh basil (for garnish)
Instructions
- Cook the rigatoni in salted boiling water until al dente; drain.
- In a skillet, heat olive oil over medium heat and brown the sausage; season with salt and pepper.
- Sauté chopped onion until translucent, then add garlic and cook briefly.
- Stir in roasted red peppers and crushed tomatoes; simmer for 5 minutes.
- Add red pepper flakes, then pour in heavy cream and simmer until thickened.
- Combine cooked sausage and rigatoni with the sauce; toss to coat.
- Serve garnished with Parmesan cheese and fresh basil.
Notes
- Feel free to adjust the amount of red pepper flakes to control the spice level.
- This dish pairs well with a side salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg