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Lunch / Dinner

Italian Sausage & Pepper Rigatoni with Grilled Tomato Sauce

Full of fresh flavors and simple to prepare, this sausage and pepper pasta easily fits into busy schedules, and is welcome on your dinner table any night of the week. Fresh Italian sausage comes ground or in links. It’s made with fennel seeds, anise seeds, and black pepper. If it’s labeled hot, it also includes red pepper flakes.


6 servings

Total Time

45 minutes

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Preheat grill to medium-high. Coat grill with nonstick spray.

Cook rigatoni in a pot of boiling salted water according to package directions; drain.

Grill bell peppers, covered, until charred on all sides, 10 minutes; transfer to a bowl. When cool, peel, seed, and chop peppers. Grill tomatoes and garlic for the sauce until tomatoes are charred on all sides, 10 minutes. Remove skins from tomatoes and garlic. Crush tomatoes with a pastry blender, then chop garlic and add to tomatoes with vinegar; season with salt and pepper flakes. Grill sausage and onion until sausage is firm and onion is charred, 5 minutes per side. Slice sausage into ½-inch-thick slices and chop onion.

Toss rigatoni with tomato sauce, sausage, peppers, onion, and parsley; season with salt and pepper flakes and top with provolone.

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