Rich Tomato-Sausage Rigatoni

Name: Rich Tomato-Sausage Rigatoni
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4.5 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1.5 pound ground pork; 1 yellow onion (diced); 1 red bell pepper (diced); 6 clove garlic (minced); 1 can crushed tomatoes; 0.5 cup chicken broth; 1 teaspoon dried Italian seasoning; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 12 ounce rigatoni pasta; 0.5 cup Parmesan cheese (grated); 2 tablespoon butter; 1 baguette; 5 ounce mixed greens salad; 2 tablespoon Italian dressing

Hearty rigatoni pasta tossed in a rich, savory tomato sauce with seasoned ground pork, bell peppers, and onions, complemented by crispy garlic bread and a simple green salad for a robust Sunday dinner.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 4.5
Cuisine: Italian
Difficulty: Medium
Cost: $5.52/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1.5 pound ground pork
1 yellow onion (diced)
1 red bell pepper (diced)
6 clove garlic (minced)
1 can crushed tomatoes
0.5 cup chicken broth
1 teaspoon dried Italian seasoning
0.5 teaspoon salt
0.25 teaspoon black pepper
12 ounce rigatoni pasta
0.5 cup Parmesan cheese (grated)
2 tablespoon butter
1 baguette
5 ounce mixed greens salad
2 tablespoon Italian dressing

Instructions

Bring a large pot of salted water to a boil. Add 12 ounces rigatoni pasta and cook according to package directions until al dente. Drain, reserving about 1/2 cup pasta water, and set aside.
While pasta cooks, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 1/2 pounds ground pork and cook, breaking it apart, until browned, about 5-7 minutes. Drain any excess fat.
Add 1 each diced yellow onion and 1 each diced red bell pepper to the skillet with the pork. Cook for 5-7 minutes until vegetables begin to soften. Stir in 4 cloves minced garlic and cook for another minute until fragrant.
Stir in 1 each can crushed tomatoes, 1/2 cup chicken broth, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and let simmer for at least 15-20 minutes, allowing the flavors to meld. If the sauce becomes too thick, add a splash of the reserved pasta water.
Meanwhile, prepare garlic bread. Slice 1 each baguette or Italian bread lengthwise. In a small bowl, melt 2 tablespoons butter and stir in 2 cloves minced garlic. Spread the garlic butter mixture evenly over the cut sides of the bread. Bake or broil until golden and crisp, about 3-5 minutes.
Prepare the green salad by tossing 5 ounces mixed greens with 2 tablespoons Italian dressing.
Add the cooked rigatoni pasta to the sauce, tossing to combine. Serve the pasta immediately, garnished with 1/2 cup grated Parmesan cheese if desired. Serve with warm garlic bread and the green salad.

Notes

This sauce can be made ahead of time and stored in the refrigerator for up to 3 days, making Sunday dinner prep even easier. It also freezes well.

Nutrition (per serving)

Calories: 780
Protein: 42 g
Carbohydrates: 70.5 g
Fat: 36.1 g
Fiber: 8 g
Sodium: 1100 mg
Saturated Fat: 14.5 g
Sugar: 12 g
Cholesterol: 130 mg