Sausage and Red Pepper Rigatoni
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Servings: 6
RECIPE INGREDIENTS
- 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
RECIPE DIRECTIONS
- 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.