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Rigatoni with Italian Sausage and Red Peppers

The key to this meal...it uses an expensive lean all natural sausage that costs nearly $5...but when paired with inexpensive pasta and veggies all from the garden, it's not as terribly priced as it could be! It's all about the balance!
Prep Time10 minutes
Cook Time22 minutes
Servings - 4 servings


  • 1 lb. Italian sausage
  • 1 lb. rigatoni pasta
  • 1/2 small yellow onion
  • 1 small red bell pepper
  • 1 small green bell pepper
  • banana pepper
  • 2 medium tomatoes
  • 2 tsp minced garlic
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste


  • Brown the sausage in a skillet. Once browned, place onto a plate with paper towels to drain/absorb the grease. Pour off any excess grease, leaving just a little to saute the veggies.
  • While browning, start the pasta. Cook the rigatoni according to package directions. Set aside 1/3 cup pasta cooking water and drain.
  • Chop all the veggies. In the same skillet that you browned the sausage, saute the veggies with the minced garlic for 5 to 7 minutes, or until peppers begin to soften.
  • Toss the cooked rigatoni, plus 1/3 cup pasta cooking water, browned sausage and the sauteed veggies in the saucepan or in a large mixing bowl. (Optional...sprinkle in some parmesan cheese.)
  • Serve Rigatoni with Italian Sausage and Red Peppers.