Sausage Peperonata Rigatoni Recipe

Cook rigatoni

Bring a large pot of salted water to a rolling boil. Add 12 oz rigatoni and cook until al dente according to package instructions (usually 10–12 minutes). Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.

Finish pasta in sauce: when the sauce is ready, add drained rigatoni to the skillet with sauce and vegetables. Add 1/2–1 cup reserved pasta water as needed to loosen the sauce and create a silky coating. Stir in 2 tbsp unsalted butter and 1 cup grated Parmesan until melted and emulsified, adjust seasoning with salt and black pepper to taste. If sauce seems dry, add more reserved pasta water 1–2 tbsp at a time.

Prepare vegetables

Core and seed the bell peppers, then cut into 1/2-inch strips. Thinly slice the onion. Trim broccolini stalks; if stems are thick, halve them lengthwise so they cook through evenly. Mince the garlic cloves.

Brown the sausage

Heat a large, heavy skillet over medium-high heat. Add 1 tbsp olive oil. Crumble the 1 lb hot Italian sausage into the skillet and cook, breaking into bite-sized pieces, until well browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the browned sausage to a plate, leaving rendered fat in the pan.

Sauté aromatics and peppers

Reduce heat to medium. If pan is dry, add remaining 2 tbsp olive oil. Add the sliced onion and a pinch of salt; sauté until softened and translucent, about 4–5 minutes. Add the bell pepper strips and cook, stirring occasionally, until they begin to soften and develop some color, about 6–8 minutes. Add minced garlic and 1 tsp red pepper flakes; cook 30–45 seconds until fragrant.

Cook broccolini

Push the peppers and onions to one side of the pan and add broccolini with a small splash (1–2 tbsp) of the broth or reserved pasta water if needed. Sauté until the broccolini is bright green and tender-crisp, about 3–4 minutes. If broccolini needs more time, cover the pan briefly for 1–2 minutes to steam.

Recombine with sausage

Return the cooked sausage to the pan with vegetables and stir to combine. Continue to the sauce step so the flavors marry.

Build the sauce

With the sausage and vegetables in the pan over medium heat, add 2 tbsp tomato paste and cook, stirring, 1–2 minutes to caramelize and deepen flavor. If using, pour in 1 tbsp red wine to deglaze the pan, scraping any browned bits from the bottom. Add 14 oz crushed tomatoes, 1 cup broth, 1 tsp dried oregano and 1 tsp sugar (optional). Stir to combine.

Simmer

Bring the sauce to a gentle simmer, reduce heat to low, and simmer uncovered 10–12 minutes to thicken slightly and let flavors meld. Taste and adjust salt and red pepper flakes as desired. If the sauce becomes too thick before pasta is ready, stir in small amounts of reserved pasta water or broth to reach desired consistency.

Finish with herbs: stir in chopped parsley and most of the basil (reserve a few leaves for garnish) just before adding the pasta, allowing the fresh herbs to wilt into the sauce.

Plate and garnish: divide the sauced rigatoni among bowls, spoon any remaining sausage and broccolini on top. Sprinkle with remaining basil, extra grated Parmesan if desired, and a drizzle of olive oil. Serve immediately.