Sausage and Red Pepper Rigatoni

Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Servings: 6
  • 1 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 onion, sliced
  • 1 red pepper, seeded and sliced
  • 2 cloves garlic, minced
  • 1/2 cup Filippo Berio Hot Chili Pesto
  • 4 hot Italian sausages, casing removed
  • 1 1/2 cups tomato sauce
  • 1 tbsp tomato paste
  • 1/4 tsp pepper
  • 12 oz rigatoni pasta
  • 1/2 cup light ricotta
  • 1/4 cup chopped fresh parsley
  • Grated Parmesan cheese, for serving
      • Heat oil in skillet set over medium heat; sauté onion, pepper and garlic for about 5 minutes or until softened. Add pesto and cook for 1 minute.
      • Crumble sausage into skillet; cook, breaking up with wooden spoon, for about 5 minutes or until browned. Stir in tomato sauce, tomato paste and pepper; bring to boil. Reduce heat and simmer for about 10 minutes or until slightly thickened and sausage is cooked through.
      • Cook pasta according to package directions; drain and toss with sauce. Serve with dollop of ricotta and garnish with parsley and Parmesan cheese.


      Tip: For a milder version, use sweet Italian sausages.




    Ingredient: Pasta

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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