Creamy Spicy Sausage and Roasted Red Pepper Rigatoni

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 3 large red bell peppers
• 12 oz (340 g) rigatoni
• 1 lb (450 g) spicy Italian sausage, casings removed
• 2 tbsp olive oil, divided
• 1 small yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tsp crushed red pepper flakes (to taste)
• 1 tbsp Calabrian chili paste or chili-garlic paste (optional but great)
• 2 tbsp tomato paste
• 1 can (14.5 oz / 400 g) crushed tomatoes
• 1/2 cup (120 ml) chicken broth or water
• 1 cup (240 ml) heavy cream
• 2 tbsp unsalted butter
• 1/2 cup (45 g) grated Parmesan, plus extra for serving
• 1/4 cup chopped fresh basil or flat-leaf parsley
• Kosher salt and freshly ground black pepper

Do This

• 1. Heat oven to 450°F (230°C). Toss whole red peppers with 1 tbsp oil and a pinch of salt; roast 20–25 minutes, turning occasionally, until blistered. Steam in a covered bowl 10 minutes, then peel, deseed, and slice into strips.
• 2. Bring a large pot of salted water to a boil for the rigatoni.
• 3. In a large skillet or Dutch oven, brown sausage in 1 tbsp oil over medium-high heat, 5–7 minutes. Spoon off excess fat, leaving about 2 tbsp.
• 4. Add onion and cook 4–5 minutes. Stir in garlic, red pepper flakes, and chili paste; cook 1 minute. Add tomato paste; cook 1–2 minutes. Deglaze with broth, then add crushed tomatoes. Simmer 5–7 minutes.
• 5. Cook rigatoni until just shy of al dente (about 10–11 minutes). Reserve 1–1½ cups pasta water, then drain.
• 6. Stir cream into the sausage-tomato sauce and simmer 2–3 minutes. Add butter and Parmesan; stir until smooth. Add roasted peppers, rigatoni, and 1/2 cup pasta water; toss over low heat until glossy and well-coated.
• 7. Adjust seasoning with salt and pepper, add herbs, and thin with extra pasta water if needed. Serve hot with more Parmesan and chili flakes.

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Why You’ll Love This Recipe

• Cozy, comfort-food flavors: smoky-sweet roasted peppers, spicy sausage, and a velvety chili-garlic tomato cream sauce.
• Perfectly sauced pasta: rigatoni’s ridges catch every bit of the rich, creamy, slightly spicy sauce.
• Restaurant-worthy but home-cook friendly: simple steps, everyday ingredients, and big, bold flavors.
• Flexible heat level: easily dial the spice up or down to suit everyone at the table.

Grocery List

• Produce: 3 large red bell peppers, 1 small yellow onion, 4 garlic cloves, fresh basil or flat-leaf parsley.
• Dairy: Heavy cream, unsalted butter, Parmesan cheese.
• Pantry: Rigatoni, spicy Italian sausage, olive oil, kosher salt, black pepper, crushed red pepper flakes, Calabrian chili paste or chili-garlic paste, tomato paste, crushed tomatoes (14.5 oz / 400 g can), chicken broth or water.

Full Ingredients

For the Roasted Red Peppers

• 3 large red bell peppers (about 1 lb / 450 g total)
• 1 tbsp olive oil
• Pinch of kosher salt

For the Pasta and Sausage

• 12 oz (340 g) rigatoni (or other short, ridged pasta)
• 1–1½ tbsp kosher salt (for the pasta water)
• 1 lb (450 g) spicy Italian sausage, casings removed
• 1 tbsp olive oil (plus more only if needed)

For the Creamy Chili-Garlic Tomato Sauce

• 1 small yellow onion, finely chopped (about 1 cup)
• 4 garlic cloves, minced
• 1 tsp crushed red pepper flakes (use 1/2 tsp for mild, up to 1½ tsp for extra spicy)
• 1 tbsp Calabrian chili paste or chili-garlic paste (optional but recommended)
• 2 tbsp tomato paste
• 1 can (14.5 oz / 400 g) crushed tomatoes or tomato purée
• 1/2 cup (120 ml) chicken broth or water
• 1 cup (240 ml) heavy cream
• 2 tbsp unsalted butter
• 1/2 cup (45 g) freshly grated Parmesan cheese, packed, plus extra for serving
• 1/4 cup (10 g) chopped fresh basil or flat-leaf parsley (plus extra for garnish if desired)
• Kosher salt and freshly ground black pepper, to taste

To Finish

• Extra-virgin olive oil, for drizzling (optional)
• Additional crushed red pepper flakes, for serving (optional)

Step-by-Step Instructions

Step 1: Roast the red peppers until sweet and smoky

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or foil for easy cleanup. Rinse and dry the red bell peppers, then place them whole on the baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of kosher salt. Roll the peppers around so they are lightly coated in oil.

Roast for 20–25 minutes, turning them every 7–8 minutes, until the skins are deeply blistered and charred in spots. For extra color, you can switch the oven to broil for the last 2–3 minutes, watching closely so they do not burn completely.

Transfer the hot peppers to a bowl and cover tightly with a plate, or place them in a heat-safe zip-top bag. Let them steam for 10 minutes; this loosens the skins. Once cool enough to handle, peel off and discard the skins, remove the stems and seeds, and slice the peppers into 1/2-inch (1.25 cm) wide strips. Set aside.

Step 2: Get the pasta water ready

While the peppers roast, fill a large pot (at least 5 quarts / 4.7 L) with water and bring it to a boil over high heat. Once boiling, add 1–1½ tablespoons kosher salt. The water should taste pleasantly salty, like the sea; this is your chance to season the pasta from the inside out.

Keep the pot covered and at a gentle boil so it is ready when you are ready to cook the rigatoni in Step 5.

Step 3: Brown the spicy sausage

In a large, deep skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the spicy Italian sausage, breaking it up with a wooden spoon into bite-size crumbles as it cooks.

Cook for 5–7 minutes, stirring occasionally, until the sausage is well browned and cooked through, with golden, caramelized edges. Browning is key here; those browned bits (fond) on the bottom of the pan add a lot of flavor to the sauce.

If there is more than about 2 tablespoons of fat in the pan, spoon off the excess and discard it. Leave just enough to cook the onions and build the sauce.

Step 4: Build the chili-garlic tomato base

Reduce the heat to medium. Add the finely chopped onion to the pan with the sausage. Cook for 4–5 minutes, stirring often, until the onion is soft and translucent, picking up any browned bits from the bottom of the pan.

Add the minced garlic, crushed red pepper flakes, and Calabrian chili paste or chili-garlic paste (if using). Cook for 1 minute, stirring constantly, until very fragrant. Do not let the garlic brown; if it starts to color too quickly, lower the heat.

Stir in the tomato paste and cook for 1–2 minutes, letting it darken slightly in color; this step deepens the tomato flavor. Pour in the chicken broth or water and use your spoon to scrape up any remaining browned bits from the bottom of the pan.

Add the crushed tomatoes and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and simmer for 5–7 minutes. The sauce should thicken slightly and the flavors will start to meld. Taste and add a pinch of salt if needed, keeping in mind you will add salty cheese later.

Step 5: Cook the rigatoni until just shy of al dente

Once the sauce is simmering, add the rigatoni to the pot of boiling, salted water. Stir well to prevent sticking. Cook according to the package directions, but stop 1–2 minutes before full al dente (usually around 10–11 minutes for rigatoni). The pasta will finish cooking in the sauce, which helps it absorb flavor.

Before draining, carefully scoop out 1–1½ cups of the starchy pasta cooking water and set it aside. Drain the rigatoni well, but do not rinse it.

Step 6: Make it creamy and bring everything together

Turn the heat under the sausage-tomato sauce to low. Slowly pour in the heavy cream, stirring as you go. Let the mixture simmer gently for 2–3 minutes; the sauce should become a rich, warm orange-red color and slightly thicker.

Add the butter and grated Parmesan. Stir until the butter melts and the cheese is fully incorporated, creating a glossy, velvety sauce. If it becomes too thick at this stage, splash in 2–4 tablespoons of pasta water to loosen it.

Add the sliced roasted red peppers to the pan and stir to distribute them throughout the sauce. Then add the drained rigatoni and about 1/2 cup of reserved pasta water. Toss everything together over low heat for 1–2 minutes, until the pasta is well-coated, the sauce clings to the ridges of the rigatoni, and the pasta reaches perfect al dente.

If the sauce seems tight or dry, add more pasta water a little at a time, stirring between additions, until it is silky and just loose enough to flow slowly off a spoon.

Step 7: Season, garnish, and serve cozy bowls

Taste the pasta and adjust seasoning with additional salt and freshly ground black pepper as needed. Stir in the chopped basil or parsley, saving a small amount for garnish if you like.

Serve the rigatoni hot in warm bowls. Top each portion with extra grated Parmesan, a sprinkle of crushed red pepper flakes if you enjoy more heat, and a light drizzle of extra-virgin olive oil for shine and richness.

This dish is best enjoyed immediately, while the sauce is creamy and the pasta is still perfectly tender with a gentle bite.

Pro Tips

• Char the peppers well. Dark, blistered spots on the pepper skins mean deeper sweetness and a subtle smoky flavor in the finished dish. Do not be afraid of a good char before peeling.
• Salt the pasta water generously. Under-salted water leads to flat-tasting pasta. The water should taste pleasantly salty; this is your foundation of flavor.
• Use the pasta water like a sauce tool. Adding it gradually lets you control the thickness of the sauce and helps it cling beautifully to the rigatoni.
• Adjust the heat level. For a milder dish, reduce or omit the chili paste and use only 1/2 teaspoon of crushed red pepper. For extra spice, add more flakes at the end.
• Grate your own Parmesan. Pre-grated cheese often contains anti-caking agents and does not melt as smoothly. Freshly grated cheese gives you a silkier, more luxurious sauce.

Variations

• Mild sausage version: Swap spicy Italian sausage for mild or sweet Italian sausage. Add just a pinch of crushed red pepper for gentle warmth.
• Veggie-forward twist: Replace the sausage with 8 oz (225 g) sliced cremini mushrooms and 1 small diced zucchini, sautéed until golden. Add a pinch of smoked paprika to mimic some of the savoriness.
• Lighter cream option: Use 1/2 cup heavy cream and 1/2 cup whole milk instead of all heavy cream. Simmer a bit longer to reduce and thicken before adding the pasta.

Storage & Make-Ahead

Let leftovers cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. The sauce will thicken in the fridge. To reheat, add a splash of water, milk, or cream to a skillet, then add the pasta and warm gently over low to medium heat, stirring often until hot and creamy again. You can also reheat individual portions in the microwave, stirring halfway and adding a spoonful of liquid if needed to loosen the sauce.

To make ahead, you can roast the red peppers and store them (sliced) in an airtight container in the fridge for up to 3 days. You can also brown the sausage with the onions, garlic, and tomato base (through the end of Step 4), cool it, and refrigerate for up to 2 days. When ready to serve, bring the sauce base to a simmer, add the cream and finish the recipe from Step 6 onward with freshly cooked pasta.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 720 calories; 32 g protein; 41 g fat (20 g saturated); 58 g carbohydrates; 4 g fiber; 10 g sugar; 1,150 mg sodium. Actual values will vary based on specific brands and any substitutions you use.