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Giada’s Rigatoni with Sausage, Peppers, and Onions

September 10, 2007

Yum!!! I’m not a huge fan of sausage and peppers mostly because all of the oil and fat from the sausages causes so much guilt that I have trouble enjoying the dish. If Kyle wants it for dinner or to serve it to guests, he makes it (I help him prep). But I’ve finally found a recipe that doesn’t call for so much oil. Where you ask? From Giada of course!

This one comes from Giada’s Everyday Italian cookbook and it highlights the lighter side of how sausage and peppers can be prepared – turkey sausage and less olive oil. Kyle begged me not to use turkey sausages so I used sweet Italian sausage instead but cooked them down pretty well so that most of the fat cooked out. And with the seasonings and Marsala wine, I turned out a great new sausage and peppers dish that I will definitely make again.

Rigatoni with Sausage, Peppers, and Onions
Everyday Italian, Giada De Laurentiis

  • 1/4 cup extra-virgin olive oil
  • 1 pound sweet Italian turkey sausage
  • 2 red bell peppers, sliced
  • 2 yellow onions, sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 cup chopped fresh basil leaves
  • 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 cup Marsala wine
  • 1 (14.5-ounce) can diced tomatoes
  • 1/4 teaspoon red pepper flakes, optional
  • freshly grated Parmesan cheese for garnish
  1. Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain. (I sliced the sausages before cooking them to reduce cooking time)
  2. Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
    Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
  3. Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
  4. While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowl and sprinkle each serving with Parmesan cheese.
Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4-6

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