Turkey Sausage and Peppers Rigatoni

Turkey Sausage and Peppers Rigatoni has sauteed red peppers and onions with Marsala wine. A hearty pasta that tastes like a restaurant dish!

Turkey Sausage and Peppers Rigatoni

I first found this recipe on Food Network, and when I got Everyday Pasta, I realized it’s part of the “Hearty Pastas” section. Again, Giada does not disappoint.

Turkey Sausage and Peppers Rigatoni

The Marsala wine really adds a wonderful flavor. And the best part, Giada calls for turkey sausages, so I didn’t have to change the recipe! I do, however, remove them from their casing, because I don’t even like to think about the source of that casing (although I know what it is).

I’ve made this many times, and it’s never failed. It is SO good – probably one of our favorite dinners. I do have to space out my recipes that call for red pepper though – Bob gets heartburn! He’s only 26, so I can’t imagine how he’ll be when he’s older!

Turkey Sausage and Peppers Rigatoni

This recipe serves 4 to 6, so when I make it for just Bob and I, I halve the recipe, and there’s sometimes some left over 🙂

Recipe Details

ingredients

For this recipe, the turkey sausage is browned in oil. You may use sausage links with or without the casing. I like to remove the casing. Lately I haven’t been able to find links at my store so I have to use turkey sausage from a package similar to how pork breakfast sausage is sold. I simply cut it into piece that resemble links and cook it that way.

After the sausage has browned, it is removed to a plate. The onions and peppers cook in the remaining oil until a bit caramelized, then the spices, tomato paste, tomatoes, and Marsala are added to form the sauce. The sausages are then cut into pieces and added back to the sauce to finish cooking while the pasta cooks.

I like to add the pasta to the sauce using a slotted pasta spoon. This transfers a little of the pasta water along with the rigatoni to help thin the sauce a little. Pasta water is a great resource to adjust the thickness of your sauce. If you add too much, you can always simmer it down a little.

Gluten Free Turkey Sausage and Peppers Rigatoni

Use a gluten free pasta instead of traditional rigatoni. If you can find gluten free rigatoni, that’s will work great. Otherwise, try to find a pasta with ridges like penne rigati to help the sauce stick to the pasta more.

Turkey Sausage and Peppers Rigatoni Pin

Looking for more Hearty Pasta Dishes?

Check out my favorites:
Turkey Lasagna St Louis Style
Chicken with Dijon Mascarpone Marsala Sauce
Garlicky Shrimp Pasta
Shrimp Fra Diavolo with Linguine
Ale Braised Sausage and Peppers
Skillet Lasagna
Four Veggie Five Cheese Lasagna

Turkey Sausage and Peppers Rigatoni

Turkey Sausage and Peppers Rigatoni

Meghan
Rigatoni pasta with turkey sausage and sauteed red peppers and onions. With Marsala wine, this hearty pasta tastes like it was made at your favorite Italian restaurant.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 1/4 cup extra virgin olive oil
  • 1 pound Italian turkey sausage (optional: remove from casing)
  • 2 red bell peppers (cored, seeded, and sliced)
  • 2 yellow onions (sliced)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 garlic cloves (chopped)
  • 1/2 teaspoon dried oregano
  • 1/2 cup chopped fresh basil (or 2 tablespoons + 2 teaspoons dried)
  • 2 tablespoons tomato paste
  • 1 cup Marsala wine
  • 14.5 ounces canned diced tomatoes (with juice)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 pound rigatoni pasta
  • Freshly grated Parmesan cheese (for garnish)

Instructions
 

  • Place a pot of water on the stove and turn to high heat to boil for the pasta.
  • Meanwhile, heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.
  • Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.
  • When the water boils, add some salt and the pasta and stir. Cook until al dente, according to package instructions, typically about 12 minutes.
  • Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sausage is cooked through and the sauce has thickened slightly, about 5-7 minutes.
  • When the pasta is finished cooking, add it to the sauce and stir to coat. Reserve some of the pasta water to add to the sauce if it is too thick. Serve with Parmesan cheese, if desired.

Notes

Source: Adapted from Everyday Pasta by Giada De Laurentiis
You’re Gonna Bake It After All
bakeitafterall.com
Keyword gluten free, main dish, Pasta, turkey sausage


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