Rigatoni with Sausage, Peppers, and Onions is an easy weeknight meal that can be made with pork sausage or lightened up with turkey sausage. An elevated version of the classic sausage and peppers street food, this one has some Marsala wine added too so we can all just instantly fall in love it this meal!
What We Love About This Meal
What more can I say about this rigatoni with sausage and peppers other than YUM?! Well, a lot actually! If I actually need to convince you to make this dinner, here are some of the reasons we have loved it since 2007!
- Elevated sausage and peppers street food recipe that becomes a filling and hearty meal with the addition of rigatoni pasta.
- Easy weeknight meal that’s jam-packed with flavor.
- Fantastic make ahead meal that can be cooked in advance and reheated when needed.
- Double the recipe to make for company or for a potluck contribution.
I have to admit that I’m not a huge fan of the classic street food-style sausage and peppers. All of the oil in the dish and the fat from the sausages gives my digestive tract a run for its money and I always have trouble enjoying the meal because of it.
But, this Rigatoni with Sausage, Peppers, and Onions is an adaptable recipe where you can use pork, chicken, or turkey sausage, and I’m happy to report that I’ve finally found a recipe that doesn’t call for so much oil!
Ingredients
Here’s the basic grocery list for the sausage and peppers pasta dish. Be sure to keep scrolling down to the recipe card for the full Ingredients list!
- Extra-virgin olive oil
- Sweet Italian sausage – You can use turkey sausage, chicken sausage, pork sausage, or vegan sausage
- Red bell pepper
- Yellow onion
- Kosher salt and freshly ground black pepper
- Dried oregano
- Fresh basil leaves
- Garlic
- Tomato paste
- Dry Marsala wine
- Canned diced tomatoes
- Red pepper flakes, optional
- Dry rigatoni pasta
- Parmesan cheese
Back in the day, and in the usual Kyle-fashion, he begged me not to use the turkey sausages the original recipe called for. Typical! He was a pork sausage-loving man through and through.
So I used sweet Italian sausage instead and oh wow! That was the right decision! The peppers and onions simmer slowly in the sausage drippings and create a sauce the perfectly coats the pasta once you add it to the pan.
Sausage and Peppers for a Crowd
Because sausage and peppers was one of Kyle’s favorite meals, he would be the one to make this recipe and I played sous chef with the prep. It’s easy enough to make on a weeknight for dinner and I loved making it with him.
If we were expecting a crowd, he’d make a double batch of this sausage and peppers pasta and then transfer it to a large aluminum pan with a lid or a large casserole dish that can easily be reheated in the oven before serving.
What to Serve with Sausage and Peppers
I love mixing up my side dishes when I make pasta recipes. A pretty standard side is a leafy green salad but how about making your own house Italian dressing to give a plain salad a boost?
Who doesn’t love more carbs with a great pasta meal? My homemade garlic knots recipe is ALWAYS a big hit, as is this cheesy garlic pull-apart bread!
Looking for more sausage pasta recipes? Try these!
First is my one-pot creamy sausage pasta where you’ll boil penne in the sauce instead of in a separate pot. This is THE most popular recipe on Smells Like Home and it makes for a super easy weeknight and delicious family-friendly meal!
Second is what I call sausage and peppers pasta. It’s an old family recipe and it’s different from any other sausage and peppers pasta I’ve ever eaten, including this one. This is one of our very favorite meals!
And third is this creamy chicken sausage and spinach pasta. While not made with pork sausage, this is meal is always a winner in our house!
Giada's Rigatoni with Sausage, Peppers, and Onions
Rigatoni with sausage, peppers, and onions is an easy weeknight meal that's lightened up with turkey sausage. And if you're a lover of Marsala wine in recipes like me, you'll just fall in love with this meal!
Ingredients
- ¼ cup extra-virgin olive oil
- 1 lb sweet Italian turkey sausage (see note below)
- 2 red bell peppers, seeded and sliced
- 2 yellow onions, cut in half and sliced
- 1 tsp Kosher salt
- 1 tsp freshly ground black pepper
- ½ tsp dried oregano
- ½ cup chopped fresh basil leaves
- 4 garlic cloves, chopped
- 2 tbsp tomato paste
- 1 cup dry Marsala wine
- 1 (14.5-ounce) can diced tomatoes
- ¼ tsp red pepper flakes, optional
- 12 oz uncooked rigatoni pasta
- Freshly grated Parmesan cheese for garnish
Instructions
- Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
- Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes. Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
- Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
- While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowl and sprinkle each serving with Parmesan cheese.
Notes
If you're not into turkey sausage, Italian pork sausage or Italian chicken sausage will work just as well. Just be sure to cook it down a little longer and drain off the fat if you're minding your calories.
adapted from Everyday Italian by Giada De Laurentiis
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Do you drain the can of diced tomatoes?
No need to drain the tomatoes. The juice will add some good flavor to the sauce. Enjoy!
How u ch pasta should you use
Ugh, I’m sorry about this omission. 12 oz of pasta works great for this recipe. If you need to stretch the recipe, use 1 pound of pasta.
She is forever pushing turkey sausage over real Italian pork sausage. The recipe is made with pork sausage and turkey is the alternative not the other way around Giada.