Go Back
Turkey Sausage and Peppers Rigatoni

Turkey Sausage and Peppers Rigatoni

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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6


  • 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)


  • 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.


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