Sausage & Sweet Red Pepper Rigatoni

Sausage & Sweet Red Pepper Rigatoni is a ridiculously comforting classic. It's a staple in my household, try it and it will quickly become a weekly staple in yours.

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Cook: 30 mins


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Preheat oven to 180°C/ 350°F
Heat olive oil in a large deep pan on a medium heat and add sausage meat. Cook for five mins, stirring regularly and breaking up sausage into smaller pieces using the back of your wooden spoon or spatula. Once sausage meat is cooked, remove and set aside.
Deglaze pan with red wine vinegar, then add onion and sweet red pepper, stir well, season with salt and pepper and continue to cook for 5 mins. Create a well in the pan and add garlic and chilli, cook for 60 seconds directly on the pan, then stir into the onion and red pepper.
Add chopped tomatoes, fill the empty tin with water and add to pan. Bring to a low simmer and leave to cook for 10 mins until tomatoes have broken down to create a sauce. Stir in basil and oregano and season to taste, continue to simmer for 10 mins.
Meanwhile, bring a large saucepan of salted water to boil and cook rigatoni according to packet instructions. Once cooked, drain but reserve some pasta water for later.
Once sauce is ready, add rigatoni to pan with a few spoons of pasta water and mix until fully combined. Have a taste and give it a final season. Transfer sausage pasta to a baking dish, then top with mozzaerlla slices, grated cheddar and black pepper. Bake for 5-10 mins, until mozzarella is melted and stringy.

Nutritional Info

Serves 4 

Per serving: 

Cals – 645 

Carbs – 72.4g 

Protein – 25g 

Fat – 25g


Serves 4

Sausage Pasta:

  • Tbsp of extra virgin olive oil.
  • 6 Sausages - de-skinned. We used standard pork sausages but feel free to use lower calorie or any type for that matter!
  • 1 onion - finely chopped.
  • 2 sweet red peppers - finely chopped.
  • 3 cloves of garlic - crushed.
  • 1 red chilli - deseeded and finely chopped.
  • Tin of chopped tomatoes.
  • Bunch of fresh basil - chopped.
  • Tbsp of red wine vinegar.
  • Tbsp of oregano.
  • Salt and pepper, to taste.
  • 350g of rigatoni.
  • 1 ball of mozzarella - sliced.
  • 3 tbsp of grated light cheddar.

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