Ingredients
- 400 g rigatoni (or other short-cut pasta)
- 1 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 300 g Italian salsiccia sausage, casings removed and coarsely chopped
- 100 ml dry white wine
- 150 g roasted red bell peppers, diced (from a jar or delicatessen, approx. 3 peppers)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 x 680 ml jar tomato passata (strained tomato sauce)
- 20 g freshly grated parmesan cheese, plus more for serving (1/4 cup)
- sea salt, to taste
Instructions
- Sauté the Aromatics: In a large deep non-stick skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes.
- Brown the Salsiccia: Increase the heat slightly, add the sausage, and cook for 5 minutes, breaking it up with a wooden spoon as it browns.
- Build the Sauce: Pour in the wine and let it simmer for 2-3 minutes, until mostly evaporated. Stir in the grilled red peppers, Italian seasoning, red pepper flakes (if using), and a pinch of salt. Cook for another 1–2 minutes.
- Add the tomato passata, stir to combine, and bring the sauce to a gentle simmer. Taste and adjust seasoning if needed.
- Cook the Pasta: Let the sauce simmer gently while you prepare the pasta. Bring a large pot of well-salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup (125 ml) of the pasta water, then drain.
- Combine and Finish: Add the cooked pasta to the sauce, gently tossing to coat. Stir in the parmesan cheese and add a splash of reserved pasta water as needed to loosen and smooth out the sauce.
- Serve immediately, topped with extra parmesan. Enjoy!
Nutrition
Notes
- My favorite Italian saussage for this recipe is Salsiccia Peperoncino, which is mildly spicy.
How to Roast Bell Peppers Yourself:
- Preheat the oven to 220°C (430°F). Halve the peppers, rub them with olive oil, and place them skin-side up on a baking sheet lined with parchment paper.
- Roast on the top rack for about 20–25 minutes, or until the skins are blistered and charred.
- Transfer to a bowl, cover tightly, and let them steam. Once cooled, peel off the skin, remove the seeds, and slice into strips and use as directed in the recipe above.