I had this dish at a friend’s dinner party last year and liked it so much that I asked her for the recipe. My mom makes a very similar dish, but with no cream in it. I like the addition of the cream because it makes it a little bit different. The sprinkle of fresh parsley at the end adds a nice touch. This makes for a easy weeknight meal or the perfect meal for a large family gathering.
From the Kitchen of: Rose Mallard
What you’ll need:
3 links hot or mild Italian Sausage (I like to use 2 hot and one mild)
16 oz. canned tomatoes (diced)
1 red bell pepper
Crushed Red Pepper Flakes
1-2 cups whipping cream
1 lb. rigatoni
What you’ll do:
Coat a medium/large pan with olive oil. Put on medium high heat. Remove the casing from the sausage. Slice the sausage. Cook the sausage in the olive oil. While the sausage is cooking, slice the red bell pepper lengthwise. Once the sausage is mostly cooked, add the red bell pepper and also a sprinkling of salt. Once sausage is completely cooked and bell pepper is sautéed, place the sausage and bell pepper on a paper towel to remove exceed olive oil. Drain the excess olive oil from the pan. Return the sausage and red bell pepper to the pan and add the diced tomatoes, oregano, crushed red pepper. Place on low and simmer for 20 minutes. Start the pasta: bring water to a boil and cook rigatoni. Once the Sausage mix has simmered for 20 minutes, Add cream (1-2 cups depending on how creamy you prefer the sauce), 1 TB olive oil, and parsley to taste. Let that simmer until it thickens. Combine pasta with sauce.