Rating: 5 stars 4.8
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Rigatoni mixed with chunks of Italian sausage, bell peppers, and garlic and topped with crumbled goat cheese makes this pasta dish a wonderful treat for the taste buds!

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 13 minutes; drain.

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  • Heat olive oil in a large pot over medium heat. Cook and stir sausage in the hot oil until lightly browned, 5 to 7 minutes. Add onion, red bell pepper, and garlic to sausage mixture; cook and stir until peppers are tender, 5 to 10 minutes.

  • Stir white wine into sausage mixture; bring to a simmer and cook until slightly reduced, 3 to 5 minutes. Add tomatoes, red pepper flakes, salt, and black pepper; bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce thickens, 10 to 15 minutes.

  • Mix rigatoni, Romano cheese, and fresh basil into sausage mixture; bring to a simmer and cook until cheese melts and flavors blend, about 3 minutes. Ladle into bowls and top with goat cheese.

Nutrition Facts

883 calories; protein 33.7g; carbohydrates 98.1g; fat 37.9g; cholesterol 52.4mg; sodium 1095mg. Full Nutrition
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