- 16 ounces rigatoni
- 1 pound hot Italian sausage links
- 1 tablespoon plus 1 teaspoon neutral oil, divided
- 1 yellow onion, peeled and diced
- 3 roasted red bell peppers, diced
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ cup chicken stock or water
- 15- ounce can diced fire-roasted tomatoes
- Pinch of sugar, optional
- ½ cup loosely packed flat-leaf parsley, minced
- Salt, pepper, and crushed red pepper to taste
- Fresh basil, for garnish
Cook the sausage:
Heat 1 teaspoon of neutral oil in a large, wide skillet over medium heat. Add the sausage links and cook, turning regularly, for 3–5 minutes per side until golden brown all over. They need not be cooked through! Transfer to a cutting board. Once cool enough to handle, slice the sausage links into rounds and set aside.
Prepare the sauce:
Heat the remaining 1 tablespoon of neutral oil in the skillet over medium-high heat. Once hot, add the diced onion and cook for 5 minutes until just softened. Add the diced roasted bell peppers and minced garlic. Cook for 1 minute. Season with salt, pepper, and crushed red pepper to taste.
Add the tomato paste to the skillet. Cook, mashing it into the vegetables, for 5 minutes until it sizzles, deepens in color, and sticks to the bottom of the skillet.
Finish the sausage and pasta:
Calories: 630kcal | Carbohydrates: 72g | Protein: 26g | Fat: 26g | Sodium: 938mg | Fiber: 4g | Sugar: 4g | Vitamin C: 14mg