Rigatoni with Sausage, Peppers, and Onions

Name: Rigatoni with Sausage, Peppers, and Onions
Yield: 4 to 6 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 pound sweet Italian turkey sausages; 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; 2 tablespoons tomato paste; 1 cup Marsala wine; 1 (14.5-ounce) can diced tomatoes, with juice; 1/4 teaspoon crushed red pepper flakes (optional); 1 pound rigatoni pasta; Freshly grated Parmesan cheese, for garnish

January 26, 2012

Stroll through any Italian-American street fair and you’ll smell this classic combo. But while sausage and peppers are great in a sandwich, I think they’re even better tossed with rigatoni. Using turkey sausages instead of the more traditional pork also makes it a little lighter.

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