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Entrees

Rigatoni with Sausage, Peppers and Zucchini
Ingredients
A hearty, flavorful meal that's both comforting and effortless. Using reserved pasta water creates a light sauce that brings everything together.
2 red bell peppers
2 medium zucchini
3/4 lb. rigatoni
3 Tbsp. olive oil
1 lb. hot Italian ground sausage
5 cloves garlic, minced
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Rigatoni with Sausage, Peppers and Zucchini

Rigatoni with Sausage, Peppers and Zucchini

Rigatoni with Sausage, Peppers and Zucchini
Two Stars Guiding Stars
  • Servings:Serves 4 to 5
  • Prep Time:10 minutes
  • Cook Time:25 minutes
directions
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
 
 
 
 
 
 
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