Rich tomato sauce clings to every nook and cranny of the rigatoni in this flavor-packed supper.
Smoked Sausage and Roasted Pepper Rigatoni
Serves: 8-10 Servings
Ingredients
- 1 (28-ounce) can crushed tomatoes with basil
- 1 (16-ounce) jar roasted red peppers, drained
- 1 tablespoon vegetable oil
- 1 pound smoked sausage, sliced
- 1 cup chopped onion
- 1 pound rigatoni
- 8 cups cold water
- 2¾ teaspoons kosher salt, divided
- ¼ cup chopped fresh basil
- 2 teaspoons dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon crushed red pepper
- ½ cup grated fresh Parmesan cheese
- Garnish: chopped fresh basil, crushed red pepper
Instructions
- In the container of a blender, pulse together tomatoes and roasted red peppers until smooth.
- In a deep 12-inch cast-iron skillet, heat oil over medium-high heat. Reduce heat to medium. Add sausage and onion; cook until sausage is browned, about 10 minutes. Remove mixture from skillet.
- Add rigatoni, 8 cups cold water, and 2 teaspoons salt to skillet; bring to a boil over medium-high heat, stirring frequently. Cook, stirring frequently, until almost tender, about 8 minutes. Drain.
- Return pasta to skillet; stir in tomato mixture, sausage mixture, basil, oregano, garlic powder, crushed red pepper, and remaining ¾ teaspoon salt. Cook over medium-low heat, stirring frequently, until heated through, 5 to 7 minutes. Sprinkle with cheese. Garnish with basil and red pepper, if desired.
