February 1, 2013

Rigatoni with Sausage, Peppers and Onions

I wrote down this recipe from Giada de Laurentis' Everyday Italian at least two years ago and I'm so glad I've reconnected with it and finally made it. This is a wonderful pasta dish, unlike anything I have ever made, I think. It's rich and flavourful and the addition of the red wine makes it a truly special dish.

It was a little time consuming to make, but worth every minute. To help make this into a weeknight meal, it would be easy to make the sauce ahead and the toss it with pasta when ready to serve. We enjoyed it on a Sunday, which is the day I truly enjoy spending time in the kitchen and I was so happy to sit down and finally enjoy this one. This is definitely one for the regular rotation.

Rigatoni with Sausage, Peppers and Onions
Serves 4-6

  • 1/4 cup extra virgin olive oil
  • 1 pound sweet Italian turkey sausage
  • 2 red bell peppers, cored, seeded and sliced
  • 2 yellow onions, sliced
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 4 garlic cloves, chopped
  • 1/2 tsp dried oregano
  • 1/2 cup chopped fresh basil
  • 2 tbsp tomato paste
  • 1 cup Marsala wine
  • 1 (14.5 oz) can diced tomatoes, with juice
  • 1/4 tsp crushed red pepper flakes (optional)
  • 1 pound rigatoni pasta
  • freshly grated parmesan cheese, for garnish

  • Heat the oil in a large, heavy skillet over medium heat. Add the sausage and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.
  • Keeping the pan over medium heat, add the red peppers, onions, salt and pepper and cook until golden, about 5 minutes. Add the garlic, oregano and basil and cook for 2 minutes. 
  • Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with juice and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.
  • Cut the sausages into 4-6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.
  • While the sauce simmers, bring a large pot of water to a boil and cook the pasta. 
  • Drain the pasta and add to the thickened sauce and toss to combine. Spoon into individual serving bowls and garnish with parmesan cheese.
Recipe from Giada de Laurentis' Everyday Italian

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