Rigatoni with Italian Sausage and Peppers

Why You’ll Love This Recipe

• Hearty ridged rigatoni catches every bit of the tomato-wine sauce.
• Sweet peppers, onions, and browned Italian sausage build deep, classic flavor.
• Weeknight-friendly: one pan for the sauce, done in under 45 minutes.
• Finishes restaurant-style with Pecorino and oregano for a glossy, savory coating.

Grocery List

• Produce: 3 sweet bell peppers, 1 large yellow onion, 4 garlic cloves, fresh oregano.
• Dairy: Pecorino Romano (block for grating), unsalted butter (optional).
• Pantry: Rigatoni, Italian sausage (sweet or hot), extra-virgin olive oil, crushed tomatoes, tomato paste, dry white wine, crushed red pepper flakes, kosher salt, black pepper.

Full Ingredients

For the pasta

• 12 oz (340 g) rigatoni
• 1 tbsp kosher salt (for the pasta water; plus more to taste)

For the sauce

• 2 tbsp extra-virgin olive oil, divided
• 1 lb (450 g) Italian sausage (sweet or hot), casings removed
• 1 large yellow onion, thinly sliced (about 2 cups)
• 3 medium sweet bell peppers (red, yellow, or orange), seeded and thinly sliced (about 5 cups)
• 4 garlic cloves, thinly sliced
• 1/2 tsp crushed red pepper flakes (optional)
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry white wine
• 1 (15 oz/425 g) can crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp freshly ground black pepper, plus more to taste

To finish

• 1/2 cup (1 oz/28 g) finely grated Pecorino Romano, plus more for serving
• 1 tbsp unsalted butter (optional, for gloss)
• 1 tbsp fresh oregano leaves, for garnish
• Extra-virgin olive oil, for drizzling (optional)

Step-by-Step Instructions

Step 1: Bring the pasta water to a boil

Fill a large pot with 4 quarts (3.8 L) of water and bring to a boil over high heat. Stir in 1 tablespoon kosher salt. Keep it at a gentle boil so it is ready when the sauce is nearly finished.

Step 2: Brown the sausage

Heat 1 tablespoon olive oil in a large 12-inch skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it into bite-size pieces. Cook, undisturbed for 2–3 minutes to develop a browned crust, then continue cooking and stirring until well browned and cooked through, about 6–8 minutes total. Transfer sausage to a bowl, leaving about 1 tablespoon fat in the pan (add a splash of oil if the pan looks dry).

Step 3: Soften the peppers and onions

Add the sliced onion and bell peppers to the pan. Season with a pinch of salt and cook over medium-high heat, stirring occasionally, until softened with some golden edges, 7–8 minutes. Scrape up any browned bits from the bottom for extra flavor.

Step 4: Build the flavor base with garlic, heat, and tomato paste

Stir in the garlic and red pepper flakes and cook just until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until it turns a deeper brick red and sticks slightly to the pan, 2 minutes. Pour in the white wine and cook, scraping up the fond, until reduced by about half, 2 minutes.

Step 5: Add tomatoes and oregano; simmer

Return the browned sausage and any juices to the pan. Add the crushed tomatoes, dried oregano, and black pepper. Bring to a simmer, then reduce heat to medium-low and cook 8–10 minutes, stirring occasionally, until slightly thickened and saucy. Taste and adjust salt and pepper as needed.

Step 6: Cook rigatoni and marry it to the sauce

Add the rigatoni to the boiling water and cook until 1 minute shy of al dente, usually 9–10 minutes (check your package). Reserve 1 cup pasta cooking water, then drain. Transfer rigatoni directly to the sauce over medium heat. Sprinkle in 1/2 cup finely grated Pecorino and splash in 1/3–1/2 cup reserved pasta water. Toss and stir vigorously for 1–2 minutes until glossy and the sauce clings to the ridges. Swirl in the butter, if using, for extra sheen.

Step 7: Finish and serve

Remove from heat and let the pasta rest 1 minute to set the emulsion. Plate in warm bowls and finish with more Pecorino, fresh oregano leaves, a few grinds of black pepper, and a light drizzle of olive oil if desired. Serve hot.

Pro Tips

• Let sausage brown undisturbed for the first couple of minutes to develop flavorful crusty bits (fond) for the sauce.
• Cook the tomato paste until darkened; this quick caramelization deepens the sauce’s savory backbone.
• Emulsify like a pro: toss pasta with sauce, cheese, and a splash of pasta water over heat until the sauce turns glossy and clings.
• Add cheese off high heat to prevent clumping; moderate heat helps it melt smoothly.
• Use ridged rigatoni (rigate) for maximum sauce adhesion and satisfying texture.

Variations

• Spicy Calabrian: Use hot Italian sausage and stir in 1–2 tsp chopped Calabrian chile paste with the tomato paste.
• Creamy Tomato-Oregano: Add 1/3 cup heavy cream during the final 2–3 minutes of simmering for a lush, pink sauce.
• Greens & Lemon: Fold in 3 cups chopped baby kale or spinach with the pasta; finish with 1 tsp lemon zest for brightness.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water to loosen, stirring until glossy; add a pinch more Pecorino at the end. The sauce alone can be made up to 2 days ahead (or frozen up to 2 months). For best texture, cook fresh rigatoni when serving; if storing cooked pasta, toss with a little oil and keep separate from the sauce.

Nutrition (per serving)

Approx. 750 calories; 38 g fat; 74 g carbohydrates; 32 g protein; 6 g fiber; 1100 mg sodium. Values are estimates and will vary based on sausage, cheese, and salt levels. Calculated without optional butter.