A standby on tap for dinner last night. This one is a crowd pleaser and always part of the “clean plate club.” About an hour before dinner when I get asked what’s on the menu and I respond with this dish, kids are full of big smiles all around. Lots of you love it, too! Quick, easy and delicious!
Rigatoni with Sausage and Roasted Red Pepper Sauce
Servings: 4
Ingredients
Sausage Mixture:
- 2 Tbsp avocado oil or olive oil
- 1/2 yellow onion diced
- 4 cloves garlic diced
- 1/4 tsp kosher salt
- 1 lb ground Italian sausage mild
- 2 tsp Foxpoint seasoning or favorite Italian herb blend
- 1 tsp fennel seeds
Red Pepper Sauce:
- 12 oz. jar Roasted Red Peppers
- 2 garlic cloves
- ½ tsp kosher salt
- ½ tsp. Black pepper
- ¼ tsp. Smoked paprika
- ⅛ tsp. Cayenne pepper
- 2 tbsp. butter
- 1 c. heavy cream
- 1/4 cup Parmesan Cheese
- 2 pounds rigatoni I like the oversized ones
- 2 spring fresh basil chopped
Instructions
- Fill a large stockpot with water and bring to a boil.
- While water is heating, make sausage mixture. Heat oil over high heat in a large skillet. Add onions and garlic. Turn heat down to medium high and cook for 4-5 minutes or until lightly browned. Add salt to season. Add ground sausage, fennel and Italian seasoning. Cook 6-7 minutes or until browned. While cooking, use a wooden spoon or spatula to break up into small pieces. Turn heat off once browned and let sit. Cover to keep warm.
- Once pasta water is boiling, add rigatoni. Cook for 11-13 minutes or according to package instructions.
- While pasta is cooking, make red pepper sauce. Add the roasted red peppers, garlic cloves, salt, pepper, smoked paprika, and cayenne pepper to the blender. Pulse until smooth. Using a saucepan, on medium heat, add the roasted red pepper puree. Bring to a simmer. Add the butter and allow to melt. Add the cream and Parmesan Cheese. Stir until silky and smooth. Once warmed, mix with sausage mixture and allow flavors to combine.
- Drain rigatoni. Gently toss rigatoni and sausage mixture in a large pasta bowl. Serve on individual plates. Top with fresh basil and extra freshly grated Parmesan, if desired.
Notes
Serves 4-6
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