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Hearty, filling, and super quick (and mindless!) to prepare on busy weeknights.
Servings - 4 servings
- 1 lb. ground Italian sausage
- 1 red bell pepper
- 1 Tbsp minced onion
- 1 tsp garlic powder
- 15 oz. can diced tomatoes
- 6 oz. can tomato paste
- 12 oz. box rigatoni pasta
- 1/4 cup heavy cream
- Garnish: grated or shredded Parmesan cheese
- Side: salad
Cook the rigatoni pasta, as directed.
Seed and chop the red bell pepper.
In a large skillet, brown the ground Italian sausage (if needed, casing removed) with the chopped red bell pepper, minced onion and garlic powder. Once browned, drain and then mix in the diced tomatoes and tomato paste until thick meaty-tomato sauce forms, then stir in the heavy cream. Let simmer for a few minutes to allow flavors to mingle.
Toss the cooked pasta with the meat sauce and garnish with grated Parmesan cheese.
Prepare the salad.
Serve Skillet Rigatoni with Sausage with side salad.