– Pasta: I prefer rigatoni for pairing with sausage and peppers, but you can certainly choose another pasta shape such as penne, farfalle, or conchiglie.
– Italian Sausages: This recipe leans toward spiciness, so I’ve used spicy Italian sausages. However, if you’re not a fan of heat, you can opt for mild Italian sausages, beef sausages, turkey sausages, or chicken sausages.
– Bell Peppers: Red bell peppers are preferred as they provide the sweetest flavor, but yellow and orange bell peppers will also work. Avoid green bell peppers, as they tend to be too bitter.
– Onion and Garlic: These aromatics enhance the sausage’s flavor.
– Herbs and Spices: A touch of Italian seasoning for that Italian-inspired zest and a sprinkle of red pepper flakes to add some heat.
– Tomatoes: To bind the sauce together. Passata is my preferred choice, but diced tomatoes can be used if necessary.
