Another hearty recipe by Giada De Laurentiis is this Rigatoni with Sausage, Peppers, and Onions that you can enjoy for a satisfying meal, prepared with turkey sausage, rigatoni, bell peppers, onions, and diced tomatoes.

This flavorful Rigatoni with Sausage, Peppers, and Onions recipe is a dinner dish that takes about 55 minutes to prepare and can serve up to 6 people.

Recipe Ingredients

• ¼ cup of extra-virgin olive oil
• 1 pound of sweet Italian turkey sausages
• 2 red bell peppers, cored, seeded, and sliced
• 2 yellow onions, sliced
• 1 teaspoon of salt
• 1 teaspoon of freshly ground black pepper
• 4 garlic cloves, chopped
• ½ teaspoon of dried oregano
• ½ cup of chopped fresh basil
• 2 tablespoons of tomato paste
• 1 cup of Marsala wine
• 1 (14.5-ounce) can of diced tomatoes, with juice
• ¼ teaspoon of crushed red pepper flakes (optional)
• 1 pound of rigatoni pasta
• Freshly grated Parmesan cheese, for garnish

How To Make Giada Rigatoni with Sausage, Peppers, and Onions

1. Cook the Sausages: Heat ¼ cup of olive oil in a large, heavy skillet over medium heat. Add the turkey sausages and cook until they are browned on all sides, which should take about 7 to 10 minutes. Remove the sausages from the skillet and set them aside.
2. Sauté the Vegetables: Keep the skillet over medium heat and add the sliced red bell peppers and yellow onions. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Cook until the vegetables are golden, about 5 minutes.
3. Add the Aromatics: Add the chopped garlic, ½ teaspoon of dried oregano, and ½ cup of chopped fresh basil to the skillet. Stir everything well and cook for 2 minutes to allow the flavors to blend.
4. Incorporate Tomato Paste and Liquids: Add 2 tablespoons of tomato paste and stir it until it is fully mixed with the vegetables. Pour in 1 cup of Marsala wine, the can of diced tomatoes with their juice, and ¼ teaspoon of crushed red pepper flakes if you are using them. Stir everything, scraping the bottom of the pan to lift any brown bits for added flavor. Bring the mixture to a simmer.
5. Combine Sausages and Simmer: Cut the cooked sausages into 4 to 6 pieces each and return them to the skillet. Let the sauce simmer uncovered for about 20 minutes, allowing it to thicken.
6. Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil over high heat. Add the rigatoni pasta and cook it until it is tender but still firm to the bite, about 8 to 10 minutes. Drain the pasta once cooked.
7. Combine and Serve: Add the cooked and drained rigatoni to the thickened sauce and toss everything until the pasta is well coated. Serve the rigatoni in bowls and top each portion with freshly grated Parmesan cheese.

Recipe Tips

• For added depth, try using smoked turkey sausage instead of sweet Italian turkey sausage. It pairs wonderfully with the bell peppers, adding a smoky flavor to your dish.
• Replace Marsala wine with dry white wine or chicken broth for a different, lighter flavor. Adjust the seasoning to ensure the balance of flavors stays delicious and fresh.
• For a more robust sauce, add a handful of sun-dried tomatoes along with the diced tomatoes. This will create a richer texture and deeper tomato taste.
• If you love spice, add finely diced jalapeños when sautéing the bell peppers and onions. This will infuse the dish with a mild, lingering heat throughout.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Butternut Squash Tortelloni With Cranberry Walnut Sauce
• Giada Orecchiette With Spicy Sausage and Broccoli Rabe
• Giada Lighter Macaroni and Cheese