Grilled Sausage and Peppers Rigatoni with Tomato Basil Sauce

Grilled Sausage and Peppers Rigatoni with Tomato Basil Sauce

Smoky grilled sausage and charred peppers toss with rigatoni in a fresh basil tomato sauce.

Total 50 min Makes 6 servings Calories 640/serving

Dietary

Nut free

Allergens

Dairy, Wheat, Red meat

Italian sausages and bell peppers pick up char on the grill before joining rigatoni in a quick tomato basil sauce. The smoky edges balance the sauce's bright acidity, making this a satisfying weeknight dinner that still feels like a cookout dish.

Ingredients

  • 1 1/2 pounds Italian sausage links, sweet or hot
  • 2 red bell peppers, halved and seeded
  • 2 yellow bell peppers, halved and seeded
  • 1 large red onion, cut into thick rounds
  • 3 tablespoons olive oil, divided
  • 1 pound rigatoni pasta
  • 3 cloves garlic, minced
  • 1 28 oz can crushed tomatoes
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup fresh basil leaves, torn, plus more for garnish
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon kosher salt, plus more for pasta water
  • 1/2 teaspoon black pepper

Method

  1. Preheat a grill to medium-high heat, about 400°F.

  2. Toss the bell peppers and onion rounds with 2 tablespoons olive oil. Grill the sausages, peppers, and onion, turning occasionally, until the sausages are cooked through and the vegetables are charred and tender, 12 to 15 minutes.

  3. Transfer the grilled sausages and vegetables to a cutting board. Slice the sausages into 1/2-inch rounds and chop the peppers and onion into bite-sized pieces.

  4. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente, 10 to 12 minutes. Reserve 1 cup pasta water, then drain.

  5. While the pasta cooks, heat the remaining 1 tablespoon olive oil in a 6-quart saucepan over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.

  6. Stir in the crushed tomatoes, salt, and black pepper. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.

  7. Stir the torn basil into the sauce, then fold in the grilled sausage, peppers, and onion.

  8. Add the drained rigatoni to the sauce and toss to coat, adding reserved pasta water a splash at a time if needed to loosen the sauce.

  9. Stir in the Parmesan cheese. Divide among bowls and garnish with additional basil and Parmesan.

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Grilled Sausage and Peppers Rigatoni with Tomato Basil Sauce

Italian sausages and bell peppers pick up char on the grill before joining rigatoni in a quick tomato basil sauce. The smoky edges balance the sauce's bright acidity, making this a satisfying weeknight dinner that still feels like a cookout dish.

50 min 6 servings 640 cal

Ingredients

  • 1 1/2 pounds Italian sausage links, sweet or hot
  • 2 red bell peppers, halved and seeded
  • 2 yellow bell peppers, halved and seeded
  • 1 large red onion, cut into thick rounds
  • 3 tablespoons olive oil, divided
  • 1 pound rigatoni pasta
  • 3 cloves garlic, minced
  • 1 28 oz can crushed tomatoes
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup fresh basil leaves, torn, plus more for garnish
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon kosher salt, plus more for pasta water
  • 1/2 teaspoon black pepper

Method

  1. 1

    Preheat a grill to medium-high heat, about 400°F.

  2. 2

    Toss the bell peppers and onion rounds with 2 tablespoons olive oil. Grill the sausages, peppers, and onion, turning occasionally, until the sausages are cooked through and the vegetables are charred and tender, 12 to 15 minutes.

  3. 3

    Transfer the grilled sausages and vegetables to a cutting board. Slice the sausages into 1/2-inch rounds and chop the peppers and onion into bite-sized pieces.

  4. 4

    Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente, 10 to 12 minutes. Reserve 1 cup pasta water, then drain.

  5. 5

    While the pasta cooks, heat the remaining 1 tablespoon olive oil in a 6-quart saucepan over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.

  6. 6

    Stir in the crushed tomatoes, salt, and black pepper. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.

  7. 7

    Stir the torn basil into the sauce, then fold in the grilled sausage, peppers, and onion.

  8. 8

    Add the drained rigatoni to the sauce and toss to coat, adding reserved pasta water a splash at a time if needed to loosen the sauce.

  9. 9

    Stir in the Parmesan cheese. Divide among bowls and garnish with additional basil and Parmesan.