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Per serving
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- 1
Soften the peppers and onion
Heat the olive oil in a large deep skillet or Dutch oven over medium-high. Add the chopped onion and chopped red bell pepper and cook, stirring often, until softened and the onion turns translucent, 8 to 10 minutes. This is the one step you can't rush — soft peppers are the whole point.
- 2
Add garlic and heat
Stir in the minced garlic, a pinch of red pepper flakes, and a little salt and pepper. Cook about a minute, just until the garlic smells good.
- 3
Brown the sausage
Add the sausage (casings removed if using links) and break it up with a spatula as it cooks, 8 to 10 minutes, until browned with no pink left. The smaller you crumble it, the faster and more evenly it cooks.
- 4
Deglaze
Pour in the white wine and stir, scraping up the browned bits stuck to the bottom, until the wine has mostly cooked off. No wine on hand? Skip it — a splash of the pasta water later does the same job of loosening the fond.
- 5
Add pasta and liquid
Add the marinara, 3 cups water, and the uncooked rigatoni. Stir, bring to a boil, then drop the heat to medium-low and cover.
- 6
Simmer the pasta
Cook covered about 15 minutes, stirring every few minutes so nothing sticks to the bottom. If it's drying out before the pasta is done, splash in another 1/2 cup water. Start tasting around 12 minutes — you want it al dente, not mushy.
- 7
Make it creamy and serve
Uncover and stir in the Parmesan, chopped basil, and goat cheese, adding the goat cheese an ounce at a time until it's as creamy as you like. Half & half works here too if goat cheese isn't your thing. Heat another 2 minutes, then pull it off the burner, adjust salt and pepper, and let it rest 5 minutes before serving with more basil on top.
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One-Pot Sausage and Peppers Rigatoni
Created by: OnePotWonders
Ingredients
- 2 tbsp olive oil
- 1 yellow onion
- 1 red bell pepper
- 5 garlic
- 1 lb Italian sausage
- 1/4 cup dry white wine
- 16 oz marinara sauce
- 3 cup water
- 8 oz rigatoni
- 4 oz goat cheese
- 1/2 cup Parmesan cheese
- 1/2 cup basil
- red pepper flakes
- salt and pepper
Instructions
- Soften the peppers and onionHeat the olive oil in a large deep skillet or Dutch oven over medium-high. Add the chopped onion and chopped red bell pepper and cook, stirring often, until softened and the onion turns translucent, 8 to 10 minutes. This is the one step you can't rush — soft peppers are the whole point.
- Add garlic and heatStir in the minced garlic, a pinch of red pepper flakes, and a little salt and pepper. Cook about a minute, just until the garlic smells good.
- Brown the sausageAdd the sausage (casings removed if using links) and break it up with a spatula as it cooks, 8 to 10 minutes, until browned with no pink left. The smaller you crumble it, the faster and more evenly it cooks.
- DeglazePour in the white wine and stir, scraping up the browned bits stuck to the bottom, until the wine has mostly cooked off. No wine on hand? Skip it — a splash of the pasta water later does the same job of loosening the fond.
- Add pasta and liquidAdd the marinara, 3 cups water, and the uncooked rigatoni. Stir, bring to a boil, then drop the heat to medium-low and cover.
- Simmer the pastaCook covered about 15 minutes, stirring every few minutes so nothing sticks to the bottom. If it's drying out before the pasta is done, splash in another 1/2 cup water. Start tasting around 12 minutes — you want it al dente, not mushy.
- Make it creamy and serveUncover and stir in the Parmesan, chopped basil, and goat cheese, adding the goat cheese an ounce at a time until it's as creamy as you like. Half & half works here too if goat cheese isn't your thing. Heat another 2 minutes, then pull it off the burner, adjust salt and pepper, and let it rest 5 minutes before serving with more basil on top.