Dark's Kitchen
Serves 6

1 lb rigatoni, penne, or ziti pasta
1 lb Italian sausage (sweet or hot)
1 red bell pepper, seeds removed, chopped
1 yellow bell pepper, seeds removed, chopped
1 small white onion, chopped
3 cloves garlic, minced
1 28 oz. can Italian plum tomatoes, with juices
3/4 C mozzarella cheese, grated
1/2 C fresh basil, chopped
2 Tbsp extra-virgin olive oil, divided
red pepper flakes, to taste
kosher salt and freshly ground pepper, to taste


Bring a large pot of salted water to a boil and cook pasta according to packaging directions.

Heat 1 Tbsp olive oil in a large pan or skillet, over medium heat, and cook sausage until browned on all sides.

Remove and let cool 2-3 minutes. Slice sausage into 1/4-inch thick rounds.

Add remaining 1 Tbsp olive oil to pan and add onion and peppers. Cook until translucent and softened.

During the last 1-2 minutes of cooking the veggies, add garlic and cook until fragrant.

Return sliced sausage to pan and toss together.

Add tomatoes and chopped basil and use a wooden spoon to break tomatoes up into smaller pieces.

Season with salt, pepper, and red pepper flakes. Taste and adjust seasoning, if necessary.

Add pasta to sauce and stir in mozzarella.

Toss everything together to combine and serve immediately.
Pepper and Sausage Rigatoni
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