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Rigatoni with Sausage and Peppers
A seriously filling sausage and pasta dish that is a favourite in my house.
4.59
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Course:
Main Dish
Cuisine:
Italian
Keyword:
Alcohol, Cheese, Parmesan, Pasta, Sausage, Vegetables
Cook Time:
40
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
people
Calories:
1153
kcal
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Ingredients
Metric
Imperial
1
lb
rigatoni
or pasta shape of your choice, cooked according to package directions
4
tbsp
olive oil
40 ml
1
medium
onion
chopped
4
cloves
garlic
finely chopped
1 1/2
lbs
Italian sausage
casing removed, crumbled, 450-675 g
1/4
cup
dry white wine
60 ml
1/2
cup
water
125 ml
1/2
tsp
crushed fennel seeds
2 ml
1/2
tsp
crushed red pepper flakes
2 ml, this is optional but I love it.
1
large
red bell pepper
cored, seeded, and cut into thin strips, capsicums
1
large
yellow bell pepper
cored, seeded, and cut into thin strips, capsicums
1/2
cup
Parmesan
grated
Salt
Instructions
Heat half the oil in a skillet over moderate heat and saute the onion and garlic until tender but not browned, about 5 minutes.
Add the sausage meat and cook, stirring occasionally, until lightly browned, about 5 minutes.
Add the wine and cook 1 minute before adding the water, fennel seeds, red pepper flakes, salt, and pepper.
Cover and simmer for 10 minutes.
Meanwhile, heat the remaining oil in a separate skillet and saute the bell peppers until tender and lightly browned, about 15 minutes.
Add to the sausage mixture along with the cooked pasta and toss to combine.
Grate fresh Parmesan cheese to garnish
Nutrition
Calories:
1153
kcal
|
Carbohydrates:
46
g
|
Protein:
62
g
|
Fat:
78
g
|
Saturated Fat:
29
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
35
g
|
Cholesterol:
149
mg
|
Sodium:
3224
mg
|
Potassium:
672
mg
|
Fiber:
2
g
|
Sugar:
3
g