Rigatoni Abruzzi Recipe
Roasted peppers, sweet Italian sausage, rigatoni & mildly spicy tomato sauce
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Ingredients
Begin by roasting the bell peppers. Preheat your oven to 425°F (220°C). Cut the red and yellow bell peppers into strips and place them on a baking sheet. Drizzle with olive oil and roast for about 20-25 minutes until they are tender and slightly charred.
- 2
Cook the Sausage
In a large skillet over medium heat, add the sweet Italian sausage. Cook until browned and cooked through, breaking it into pieces with a spoon, about 6-8 minutes. Remove from heat and set aside.
- 3
Cook the Pasta
In a large pot of salted boiling water, add the rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
- 4
Combine Ingredients
In the same skillet used for the sausage, add the minced garlic and sauté for about 1 minute until fragrant. Add the roasted peppers and mildly spicy tomato sauce, stirring to combine. Season with salt and black pepper.
- 5
Mix the Pasta
Add the cooked rigatoni to the skillet and toss to coat the pasta with the sauce. Stir in the cooked sausage and fresh basil, mixing well.
- 6
Serve
Serve the Rigatoni Abruzzi hot, topped with grated Parmesan cheese and additional fresh basil if desired.
