For a vegetarian version, omit the sausage and pepperoni. Add a can of drained and rinsed cannellini beans to the sauce for added protein and texture. Feel free to customize the vegetables according to your preference. Black olives, roasted red peppers, or spinach would all be delicious additions. The sauce can be made ahead of time and refrigerated for up to 2 days. Simply reheat before adding the cooked pasta. If you like a spicier dish, use hot Italian sausage or add a pinch of red pepper flakes to the sauce.
Rigatoni with Pizza Accents
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING8 People
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VIEWS48
Imagine your favorite Friday night pizza transformed into a comforting, hearty pasta dish! This Rigatoni with Pizza Accents brings all the beloved pizza flavors to a satisfying pasta experience. It's rich, flavorful, and guaranteed to be a family favorite. Pair with a light, crisp salad to balance the richness.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate66 g
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Cholesterol87 mg
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Fiber7 g
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Protein37 g
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Saturated Fat14 g
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Sodium2201 mg
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Sugar13 g
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Fat41 g
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Unsaturated Fat0 g
Follow The Directions
01
StepCook the rigatoni pasta: In a large pot of boiling salted water, cook the rigatoni according to package directions until al dente. Drain well, reserving about 1 cup of pasta water. Set aside. (Approximately 12-14 minutes)
02
StepPrepare the sauce base: While the pasta cooks, in a large, deep skillet or Dutch oven over medium-high heat, crumble and cook the Italian sausage until fully cooked, breaking it up with a spoon. Drain off any excess grease. (Approximately 8-10 minutes)
03
StepSauté aromatics and vegetables: Add the chopped onions and minced garlic to the skillet with the sausage. Cook, stirring occasionally, until the onions are softened and translucent. Add the sliced mushrooms and cook for about 5 minutes, until they release their moisture and start to brown. Add the chopped green bell pepper and cook until slightly softened. (Approximately 10 minutes)
04
StepSimmer the sauce: Stir in the stewed tomatoes (with their juices), tomato paste, chopped fresh basil, sliced pepperoni, and diced pepperoni. Bring the mixture to a simmer, then reduce the heat to low. Season with salt and pepper to taste. (Approximately 2 minutes)
05
StepCombine and simmer: Add the cooked rigatoni to the sauce. Toss to coat, adding a little of the reserved pasta water if needed to achieve your desired sauce consistency. Simmer for 20 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken. (Approximately 20 minutes)
06
StepServe: Serve hot, garnished with grated Parmesan cheese, if desired.
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Emiliano Stamm
Jun 3, 2025A simple salad on the side completes the meal perfectly.
Rudy Buckridge
May 2, 2025So easy to make! A great weeknight dinner option.
Jordon Schumm
May 2, 2025I added a pinch of red pepper flakes for a little extra heat, and it was perfect!
Kristina Gulgowski
Apr 5, 2025This recipe is fantastic! My family loved it, and it's now a regular on our dinner rotation.
Lora Bogisich
Feb 17, 2025I used less pepperoni, as my kids are not big fans of it, and it was still delicious!
Tracey Runolfsdottir
Dec 26, 2024I used gluten-free pasta, and it worked great. A delicious and satisfying meal!
Nick Yundt
Dec 21, 2024The sauce was so flavorful and rich. I'll definitely be making this again.