Reader recipe Rigatoni with Sausage and Peppers
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Rigatoni with Sausage and Peppers

This dish can be served with or without the basic Tomato Sauce. If one chooses to have it with tomatoe sauce it is best to make the sauce first so that as the sauce cooks and becomes flavourful the rest of the recipe can be prepared. Sauce can be made in advanced to save time and so flavours have a chance to blend, making the sauce tastier. I like to make it a day in advance or even have it ready in the freezer for other pasta dishes.

By condug

Source: condug

  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Cook time 30 minutes
  • Portion size 6-8


  • 6 tbsp 6tbspextra virgin olive oil
  • 6 6garlic clovegarlic cloves, finely chopped
  • 2 medium-large 2medium-largechopped spanish onionspanish onions
  • 40 40fresh basil leafbasil leaves, coarsely chopped
  • 4 4beef bonebeef bones
  • 4 bottles (24 fluid oz.) 4bottles (24 fluid oz.)strained crushed tomatoes
  • 1 tbsp 1tbspsea salt
  • 1/2 tsp 1/2tsppepper, to taste

Sausage Mixture:

  • 1/4 cup 1/4cupextra virgin olive oil
  • 8 8garlic cloves, coarsely chopped
  • 2 medium 2mediumred onionred onions, sliced
  • 4 4coloured pepper, cut in 1/2 inch slices
  • 2 tsp 2tspsea salt
  • 8 750gr-1Kg 8750gr-1KgItalian sausageItalian sausages, cut in 1 inch round slices
  • 1/2 Cup 1/2Cupwhite wine
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Basic Tomato Sauce Preparation In large heavy bottom sauce pan heat olive oil over medium heat and add garlic. Sautee until aroma is present and garlic is golden yellow colour. Add onion stirring and allow to cook 5-10 minutes until limp, golden colour. Add Beef bones sautee turning to brown sides. Add crushed strained tomatoes. Stir in salt, pepper and Basil. Once low boil begins reduce heat to low and allow to gently boil. Stir occasionaly and partially cover. As sauce flavours are blending and cooking start to prepare sausage mixture. Sausage Mixture In large non-stick fry pan sautee olive oil and garlic over medium heat. When garlic is golden yellow colour( 1 min. cooking) add onion and sautee until limp, golden colour. Add peppers and sautee for approx. 5 minutes. Add sea salt and pepper to taste. Turn heat to low and partially cover. In separate medium non-stick fry pan, sautee sliced sausage over medium heat until done 5-10 minutes. Turning pieces for even cooking during this time. Add 1/4 cup white wine and let wine evaporate stirring.(Extra wine wont hurt!) When wine is evaporated, add sausage mixtures to pepper mixture.(Note: wine doesn't have to be completely dry. The "sauce" from wine and sausage has a great flavour add it all to the peppers-Great Flavour!) Keep on low heat. Pasta cooking directions- Cook Rigatoni or Penne pasta according to package directions. Drain pasta. Serve in large pasta bowl with pasta, sauce and sausage mixture. Grate fresh Parmaggiano Reggiano cheese over top of entire dish. HINTS- I keep the sauce and sausage mixture seperate so that the pasta can be served with sauce and sausage or just sausage mixture-no sauce. It still tastes great. Also, sauce can be doubled and used for future use. As mentioned before it freezes very nicely. Measurments for increasing/decreasing recipe is very simple. RATIO= 1 sausage per person 1/2 Pepper per person

Additional information : Contest recipe category: Meat and Game

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