Sausage and Peppers Pasta

To Freeze: Once cooled, transfer the pasta to an airtight container in the freezer, where it can be stored for up to 3 months.

To Reheat: When ready to enjoy, thaw the pasta thoroughly and then heat it in a pan over low-medium heat. Add a splash of water and heat until the pasta is warm and the sauce is smooth, occasionally adding small splashes of water to rehydrate the pasta. Alternatively, you can reheat the pasta from a thawed state in the microwave for 1-2 minutes.

Sausage and Peppers Pasta

Crafted with zesty Italian sausages, onions, and red bell peppers, this sausage and peppers pasta is a flavorful dish that’s ready in less than 30 minutes. It’s the perfect solution for busy weeknights.

Ingredients

12 ounces (340 grams) rigatoni, about 4 cups, or your preferred short-cut pasta
1 tablespoon olive oil
3 Italian sausages, casing removed
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon crushed chilies
1 jar passata or tomato sauce, 24 ounces (680ml)
1/4 cup freshly grated Parmesan cheese
Salt, to taste

Instructions

Bring a large pot of well-salted water to a boil. Add pasta and cook to al dente or according to package directions. Once cooked, drain pasta, reserve 1 cup of the pasta water, and set aside.
While the pasta is cooking, prepare the sauce. In a large pan over medium-high heat, warm the olive oil, then add the onion and bell pepper. Cook for 2-3 minutes until slightly tender. Then add sausage, squeezing the meat out of the casing, and continue to cook for 5-6 minutes, breaking the sausage up with a spatula or wooden spoon, until it’s cooked through.
Once the sausage is almost cooked, add the garlic, Italian seasoning, crushed chilies (if using), a pinch of salt, and mix to combine with the vegetable and sausage mixture. Cook for another 1-2 minutes until fragrant.
Add passata to the pan and stir to combine with the sausage and vegetable mixture. Bring it to a simmer, taste, and adjust the seasoning with salt and spices as needed.
After the pasta is cooked, strain it and then transfer the noodles to the pan with the sauce (or use the empty pasta pot if your pan is too small). Gently toss the pasta until it’s coated with the sausage and pepper sauce.
Add Parmesan cheese and mix gently to combine, adding small splashes of the reserved pasta water as needed to achieve a smooth consistency.
Serve the finished pasta immediately, garnished with additional freshly grated Parmesan cheese.
Any leftover pasta can be stored in an airtight container in the fridge for up to 5 days or in the freezer for 3 months.