Rigatoni with Sausage, Peppers, and Onions: From the great Giada DeLaurentiis, this easy weeknight meal is lightened up with turkey sausage. It’s got Marsala wine too so we can all just fall in love it this meal!
All I can say about this meal is YUM!!
I have to admit that I’m not a huge fan of the classic street food-style sausage and peppers. It’s mostly all of the oil and fat from the sausages that causes so much guilt that I have trouble enjoying the dish.
If Kyle want sausage and peppers for dinner or to serve to company, he makes it (though I help him with the prep). If we’re expecting a crowd, he’ll make a really big batch and transfer it to a large aluminum pan with a lid that can easily be reheated in the oven before serving.
But I’m happy to report that I’ve finally found a recipe that doesn’t call for so much oil!
Where you ask? From Giada of course!
This one comes from Giada’s Everyday Italian cookbook, which we’ve been LOVING recently, and it highlights the lighter side of how sausage and peppers can be prepared; with turkey sausage and less olive oil.
However, in typical Kyle fashion, he begged me not to use turkey sausages. Typical!
So I used sweet Italian sausage instead and cooked them down pretty well so that most of the fat cooked out. Yes, I basically cooked the pork to death. Sue me.
With all of the seasonings and a good bit of Marsala wine, this rigatoni with sausage, peppers, and onions turned out to be a great new weeknight meal that I will definitely make again!
If you’re looking for more sausage pasta recipes, I have a few others you should try!
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
From the great Giada, this 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 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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Giada’s Rigatoni with Sausage, Peppers, and Onions
- Prep Time: 15min
- Cook Time: 25min
- Yield: 4-6 servings
Ingredients
¼ cup extra-virgin olive oil
1 lb sweet Italian turkey sausage
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
Freshly grated Parmesan cheese for garnish
Instructions
-
01
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.
-
02
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.
-
03
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.
-
04
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.
adapted from Everyday Italian by Giada De Laurentiis
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.