30-Minute Spicy Italian Sausage and Peppers Pasta

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

8 ounces rigatoni or short pasta of choice

2 tablespoons olive oil

1 pound bulk mild, sweet, or spicy Italian sausage (see Recipe Notes)

1 large bell pepper, diced (approx. ½ cup diced)

1 large yellow onion, diced (approx. ½ cup diced)

3 cloves garlic, finely chopped or grated

up to 1 teaspoon crushed red pepper flakes

¼ cup tomato paste

½ cup dry, unoaked white wine (see Recipe Notes)

one 14-ounce can crushed tomatoes

½ cup grated parmesan

kosher salt & ground black pepper, to season

for serving, as desired: grated parmesan, finely chopped fresh basil leaves, finely chopped fresh parsley, crushed red pepper flakes, etc.

Directions

Boil the pasta

Generously season a large pot of water & bring to a boil. Add the rigatoni & cook, stirring occasionally, until the pasta is 2-3 minutes under al dente (“al dente” cooking time is typically included in package directions). Drain the pasta – do not rinse! – & set aside. (Learn more ⇢ How to Cook Pasta Perfectly Every Single Time!)

Soften the aromatics & brown the sausage

Add the olive oil to a large skillet over medium-high heat. Once the oil is hot & shimmering, add the sausage, bell pepper, & onion, seasoning with 1 teaspoon kosher salt & ground black pepper as desired. Using a wooden spoon to break the sausage into fine, bite-sized crumbles as it renders, cook until the sausage is rendered & the veggies are fragrant, 5-7 minutes. The sausage should brown nicely & the veggies should soften – if anything starts to brown too quickly, reduce the heat to medium or medium-low. Add in the garlic & crushed red pepper flake, cooking until just fragrant, about 30 seconds to 1 minute longer.

Build the tomato sauce:

Stir the tomato paste into the skillet, stirring to coat the sausage & veggies. Cook for 2-3 minutes, until deeply red. Deglaze the pan by slowly pouring in the white wine, using a wooden spoon to scrape up any browned bits that may have formed on the bottom of the pan. Once the wine is almost completely cooked off, stir in the crushed tomatoes & parmesan. Bring the mixture up to a simmer, then reduce heat to medium-low. Let the sauce simmer for 5 minutes, stirring occasionally, to thicken slightly & build flavor. Taste & adjust seasoning accordingly.

Finish the pasta:

Once the sausage & peppers have simmered in the tomato sauce, add the pasta to the skillet & toss to coat. Adjust as needed so the sausage and peppers sauce evenly coats the pasta – if the mixture is too thick, toss in a little reserved pasta water; if the mixture is too loose, turn up the heat or toss in an extra handful of parmesan cheese, etc. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with & absorb some of the tomato sauce. Remove from the heat.

Serve

immediately, topped with additional grated parmesan, chopped basil or parsley, &/or a sprinkling of crushed red pepper, as desired. Enjoy!

Nutrition

• Calories: 671
• Total Fat: 30.7 g
• Saturated Fat: 9.8 g
• Trans Fat: 0 g
• Cholesterol: 67.2 mg
• Sodium: 1213.4 mg
• Total Carbohydrate: 62.8 g
• Dietary Fiber: 6.2 g
• Total Sugars: 13.2 g
• Protein: 29.7 g