Rating: 4 stars
16 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

Our family has been cooking this rigatoni for 40 years. It is a great change from the Friday night pizza, as it contains all of your favorite pizza toppings. This is a heavy recipe. A simple salad is all you need to make a complete meal.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook rigatoni pasta in a large pot of boiling salted water until al dente. Drain well. Set aside.

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  • In a large skillet, fry sausage until cooked through but not brown. Add chopped onions and minced garlic. Stir and cook until soft. Add sliced mushrooms and cook about 5 minutes. Add chopped green pepper and cook slowly until soft. Drain off any excess fat.

  • Stir in tomatoes with juice, tomato paste, fresh basil and pepperoni. Bring to a boil. Reduce heat and add cooked rigatoni noodles. Season with salt and pepper to taste.

  • Simmer 20 minutes, stirring occasionally, until most of the liquid has been cooked off.

Nutrition Facts

780 calories; protein 37.3g; carbohydrates 66.2g; fat 41.2g; cholesterol 87.3mg; sodium 2201.4mg. Full Nutrition
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