Ingredients
Sausage and Sauce
- 1/2 lb mild or spicy Italian sausage, casings removed
- 2 tbsp tomato paste, divided
- 2 tbsp olive oil, divided
- 1/2 sweet onion, thinly sliced
- 2 medium red or yellow bell peppers, sliced
- 3 garlic cloves, thinly sliced
- 1 1/2 tsp light brown sugar
- 1 tsp dried oregano
- 1 tsp balsamic vinegar
Pasta
- 8 oz dry short-cut pasta, such as rigatoni
- Kosher salt, to taste
Optional
- Toasted breadcrumbs for serving
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.
- Cook the Sausage: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Remove sausage from skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and bell peppers and cook over medium heat until softened and slightly caramelized, about 8-10 minutes.
- Add Garlic and Tomato Paste: Stir in the sliced garlic and cook for 1 minute until fragrant. Add 1 tablespoon of tomato paste and cook for 2 minutes, stirring frequently to enhance the flavor.
- Create the Sauce: Return the cooked sausage to the skillet. Add the remaining 1 tablespoon tomato paste, light brown sugar, dried oregano, and balsamic vinegar. Stir to combine the flavors and cook for another 2-3 minutes. Adjust seasoning with kosher salt to taste.
- Toss Pasta with Sauce: Add the drained rigatoni to the skillet and toss to coat well. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Serve: Divide the pasta among plates. Sprinkle with toasted breadcrumbs if desired for an added crunch, and serve immediately.
Notes
- You can substitute Italian sausage with chicken sausage or a plant-based sausage for a different twist.
- Using both red and yellow bell peppers adds visual appeal and a slight variation in sweetness.
- To toast breadcrumbs, cook them in a dry pan over medium heat until golden and fragrant.
- Reserve some pasta water to adjust the sauce consistency as needed.
- This dish pairs well with a light green salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
