Rigatoni with Portuguese Sausage and Peppers

August 3, 2015 / By Foodland

Rigatoni with Portuguese Sausage and Peppers

Chef Keoni shares his recipe for this light & delicious pasta dish!
Course Dinner, Main Course
Cuisine Pasta
Servings 4 Servings


  • 3 tablespoons olive oil
  • 2 Portuguese Sausage sliced bias
  • 3 bell peppers, thinly sliced, assorted colors
  • 1 yellow onion, thinly sliced
  • 8 ounces tomatoes
  • 0.5 teaspoon kosher salt
  • 1 teaspoon Black Pepper
  • 1 pound dry rigatoni pasta, cooked and cooled
  • 1 tablespoon fresh italian parsley chopped
  • 1 teaspoon fresh basil, chopped
  • 1 cup grated low moisture mozzarella
  • 1 cup grated parmesan


  1. Heat the oil in a skillet over medium heat. Add the sausages and cook, turning, for 2 minutes.
  2. Add the peppers, onion, and cook for 4 minutes. Add in tomatoes, salt, and pepper. Cook until peppers are soft and tomatoes have burst their skins, 10 minutes.
  3. Fold in pasta and allow to heat through. Add in parsley and basil.
  4. Finish with a cup of grated low moisture mozzarella and the parmesan cheese.


Make this dish extra fresh by using local Portuguese sausage, tomatoes and peppers!
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