Rigatoni with Peppers & Sausage

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This is one recipe that could soon become a classic in your household: a rigatoni dish spiced up with a little red pepper and Italian sausage. We use fresh red and yellow pepper, imported San Marzano tomatoes and Pecorino Romano to give it just the right authentic flavor.

Ingredients:

• 1/2 pound DeLallo Sweet Italian Sausage
• 1 yellow onion, sliced
• 2 tablespoons DeLallo Extra Virgin Olive Oil, plus more for drizzling
• 1 red pepper, seeded and sliced lengthwise
• 1 yellow pepper, seeded and sliced lengthwise
• Salt
• Hot red chili flakes
• 1/4 cup dry white wine
• 1 (28-ounce) can DeLallo Imported Italian Whole Peeled Tomatoes
• 1 (1-pound) package DeLallo Rigatoni
• 3 ounces freshly grated Pecorino Romano

Directions:

Skin the sausages, loosely chop them and put them, together with the onions in a very large skillet to roast with olive oil on medium heat. Break sausage apart with a wooden spoon to cook evenly. After 5 minutes, add the peppers.

In the meantime, bring 4 quarts of salted water to boil in a large pot.

Continue to stir the sausages and peppers. As soon as the peppers begin to brown, season with chili pepper, if desired. Add the wine. Stir and let it simmer for 1 minute, until the wine evaporates.

Add the whole tomatoes, break them apart with your wooden spoon and bring to a boil. Once boiling, reduce heat and simmer, covered, for about 15 to 20 minutes. Stir occasionally. Add water if sauce becomes too thick.

Cook the pasta al dente in the large pot of boiling water, then drain. Add hot pasta to the saucepan and sauté together for 2 minutes. Turn off the flame and add the grated Romano with a drizzle of olive oil. Serve immediately.

Note: If you’re vegetarian or you dislike sausages, you can eliminate them and add any or all of the following: black and green olives, capers, and anchovies.

Serves 4 Printer-friendly version