Recipes / Roasted Red Pepper Rigatoni

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Roasted Red Pepper Rigatoni



  • As Needed Olive Oil
  • 8 ounces Hot Sausage, Casing Removed
  • 8 ounces Sweet Sausage, Casing Removed
  • 1 1/2 teaspoons Garlic
  • 6 ounces Roasted Red Peppers
  • 3 1/2 cups Furmano's Crushed Tomatoes
  • 8 ounces Water
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/8 teaspoon Red Pepper Flakes
  • 2 tablespoons Parmesan Cheese
  • 1 teaspoon Basil
  • 1 pound Rigatoni Pasta
  1. Drizzle olive oil in pan; brown both sweet and hot sausage.
  2. Chop up garlic; add when meat is browned.
  3. Puree 4 roasted red peppers in a blender; add to the meat mixture.
  4. Add Furmano's Crushed Tomatoes and 1 cup of water.
  5. Add salt, pepper, red pepper flakes, parmesan cheese and basil to the sauce mixture; simmer about 20 minutes.
  6. Cook pasta until almost al dente; drain pasta and put in the sauce mixture to finish up cooking so that the rigatoni absorbs all of the sauce flavors.
  7. When serving, drizzle extra virgin olive oil over each individual serving and top with additional parmesan cheese.

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