Italian

Roasted Red Pepper and Sausage Rigatoni

Name: Roasted Red Pepper and Sausage Rigatoni
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 TBSP olive oil; 2 links Italian sausage, casings removed; 2 cloves garlic, chopped; 1 small shallot, chopped; 1 cup frozen peas; 12 oz. rigatoni; 2 red bell peppers, roasted, peeled and chopped; 3 TBSP olive oil; 12 oz. cherry tomatoes, halved; 1 clove garlic, chopped; ⅛ tsp red chili pepper flakes; ½ tsp dried basil; ¼ cup Parmesan cheese, grated; ½ cup reserved pasta water; ½ ball burrata cheese, 2 oz., for the sauce; kosher salt, to taste; black pepper, to taste; remaining burrata cheese, torn into small pieces, for optional garnish; fresh basil, for optional garnish

A big bowl of pasta makes me want to pull up a chair, pour a glass of wine, and settle in for a good dinner. For this rigatoni, I wanted a sauce that felt rich and comforting but brought something different to the table. Roasted red peppers and cherry tomatoes give it sweetness, and blending burrata right into the sauce makes it beautifully creamy without adding heavy cream. Italian sausage brings that savory flavor I love, while peas add little pops of color. It has the warmth of a familiar American pasta supper with Italian ingredients doing what they do so well—making a few simple things taste wonderful together.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇮🇹 Italian

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

This comforting rigatoni combines savory Italian sausage with a silky sauce made from charred red peppers, sweet cherry tomatoes and creamy burrata. Peas add freshness and color, while Parmesan, basil and a hint of chile complete the dish.

Why These Flavors Work

Sweet roasted red peppers and cherry tomatoes balance the savory Italian sausage. Burrata creates a creamy, mellow sauce, Parmesan adds salty depth, and peas and basil bring freshness that keeps the pasta from feeling too heavy.

SAVE FOR THE LEFTOVER IDEA

Save Reserve 1.5 cups (6 oz) of the cooked rigatoni (or crumble 1 cup of pasta into pieces), 6 oz crumbled cooked sausage, 1/3 cup roasted‑red‑pepper/burrata sauce, and 1/4 cup peas. to make Sausage, Red‑Pepper & Burrata Breakfast Skillet (Egg Bake/Frittata style).

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LEFTOVER IDEAS

Turn the leftovers into something new.

Photo coming soon

Sausage, Red‑Pepper & Burrata Breakfast Skillet (Egg Bake/Frittata style)

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COOKING MODERoasted Red Pepper and Sausage Rigatoni

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 5

STEP 1

To roast the peppers, turn the oven to high broil. Rub olive oil on the peppers and place them under the broiler until all sides are blackened. Remove from the oven and let cool. Peel off the blackened skin, remove the seeds and stems and chop. Set aside.

STEP 2

Add 1 tablespoon olive oil and the Italian sausage to a large sauté pan. Sauté until browned. Add 2 chopped garlic cloves and the shallot and cook for 2 minutes. Add the peas and cook for 2 minutes. Set aside.

STEP 3

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Reserve ½ cup pasta water, then drain the pasta and set aside.

STEP 4

In another sauté pan, add 3 tablespoons olive oil and the cherry tomatoes. Season with kosher salt and black pepper and sauté for 3 minutes. Add the roasted red peppers, remaining chopped garlic clove, chili pepper flakes, dried basil and ½ cup pasta water and sauté for 3 minutes.

STEP 5

Add the sauce and ½ ball (2 oz.) burrata cheese to a blender or small food processor and blend until smooth. Add the sauce back to the pan with the sausage and peas and mix. Add the pasta and Parmesan and mix well. Serve with small pieces of the remaining burrata cheese and garnish with fresh basil, if desired.

How to Make Roasted Red Pepper and Sausage Rigatoni

Roast the Red Peppers

Broil the oiled peppers until blackened on all sides, then cool, peel, seed and chop them.

Brown the Sausage

Cook the Italian sausage in olive oil in a large sauté pan until browned.

Add the Aromatics and Peas

Cook the garlic and shallot with the sausage for 2 minutes, then add the peas and cook for 2 minutes more.

Cook the Rigatoni

Boil the rigatoni until al dente, reserving ½ cup pasta water before draining.

Build the Pepper Sauce

Sauté the tomatoes, then add the roasted peppers, garlic, chile flakes, dried basil and reserved pasta water.

Blend with Burrata

Blend the pepper mixture with ½ ball burrata until the sauce is smooth.

Combine the Pasta

Mix the blended sauce with the sausage and peas, then add the rigatoni and Parmesan.

Garnish and Serve

Finish with small pieces of the remaining burrata and fresh basil, if desired.

Recipe Guidance

Storage

Cool promptly and refrigerate the rigatoni and sauce in a shallow airtight container within 2 hours. Use within 3 to 4 days.

Reheating

Reheat in a covered saucepan or skillet over medium-low heat with a splash of water or broth, stirring occasionally, until the sausage and pasta reach 165°F.

Make Ahead

Prepare the roasted red pepper sauce and cook the sausage ahead. Refrigerate them, then cook the rigatoni and combine everything closer to serving for the best pasta texture.

Serving Suggestions

Serve in warm bowls with a green salad or roasted vegetables. Finish with the recipe's cheese or fresh garnish after reheating.

Mary’s Introduction

Why These Flavors Work