Halve bell peppers and remove the stems and seeds. Dice peppers and zucchini.

Bring a large pot of salted water to a boil over medium-high. Cook rigatoni until al dente, according to package directions. Drain pasta, reserving 1 cup pasta water.

In a separate large pot or Dutch oven, heat oil over medium. Add sausage cook until browned, 6 to 8 minutes, breaking up meat with a wooden spoon. Add garlic and cook until fragrant, 1 minute.

To pot with sausage, add reserved pasta water and peppers. Season with salt and pepper. Cook, stirring occasionally, until peppers are tender, 10 to 12 minutes. Stir in zucchini and cook 5 minutes more. Add cooked rigatoni and toss to combine.

Source: Hannaford fresh Magazine, May June 2025