Suppose you’re looking for a bold, flavorful pasta dish that combines the richness of Italian chicken sausage with the smooth, velvety texture of a creamy roasted red pepper sauce. In that case, this Italian Chicken Sausage and Creamy Roasted Red Pepper Rigatoni is perfect. With smoky-sweet roasted red peppers, aromatic garlic, and a touch of heat from red pepper flakes, this dish delivers both comfort and complex layers of flavor.
Why You’ll Love This Rigatoni Recipe
- Creamy, smoky, and slightly spicy sauce made with roasted red peppers, heavy cream, and Parmesan cheese
- Savory Italian chicken sausage adds depth and protein to balance the sauce’s richness
- Al dente rigatoni captures the sauce in every bite for a satisfying meal
- Easy to make ahead and perfect for meal prep or family dinners
- Customizable with simple swaps like jarred roasted red peppers for a quicker version
The Secret to a Perfect Roasted Red Pepper Sauce
The highlight of this dish is the homemade roasted red pepper sauce, which brings natural sweetness and silky texture that pairs beautifully with hearty rigatoni pasta. To create the best sauce:
- Roast fresh red bell peppers until charred, then peel and blend them with aromatics.
- Sauté onions and garlic in olive oil before blending to enhance flavor depth.
- Add heavy cream for a rich, velvety consistency that coats every pasta piece.
- Balance flavors with Parmesan cheese for umami depth and red pepper flakes for heat.
For a quicker version, canned or jarred roasted red peppers work wonderfully—just drain them and blend directly into the sauce.
Building Flavor with Italian Chicken Sausage
Cooking the chicken sausage first releases its flavorful juices, enhancing the entire dish. Once browned and slightly crispy, set the sausage aside while preparing the sauce. Using the same pan ensures that all those savory sausage flavors infuse into your sauce.
Bringing It All Together
After blending the sauce to perfection, return it to the pan with the cooked sausage, then toss in the al dente rigatoni, ensuring every piece gets coated in the rich, flavorful sauce. Add a splash of reserved pasta water to achieve the ideal consistency.
Garnishes and Final Touches
To elevate the dish even further, sprinkle generously with freshly torn basil, grated Parmesan cheese, and extra red pepper flakes for the perfect finishing touch. These final ingredients enhance both the aroma and give your creation a vibrant, restaurant-quality presentation.
Make It Your Own
- Vegetarian option: Swap the chicken sausage for sautéed mushrooms or a plant-based alternative.
- Lighter version: Use half-and-half instead of heavy cream, or blend in some Greek yogurt for a protein boost.
- Extra protein boost: Toss in grilled chicken or shrimp to make it even heartier.
- Spicier version: Add more red pepper flakes or drizzle with Calabrian chili oil for a fiery kick.
This creamy roasted red pepper rigatoni with Italian chicken sausage works beautifully for weeknight dinners, date nights, or meal prep. It’s quick to make, bursting with flavor, and guaranteed to become a go-to favorite. Whether you’re a dedicated pasta enthusiast or simply craving a delicious, satisfying meal, this dish deserves a spot in your recipe collection!
Italian Chicken Sausage and Creamy Roasted Red Pepper Rigatoni
4
servings15
minutes45
minutes1
hourCreamy Roasted Red Pepper Rigatoni with Italian Chicken Sausage is a rich, flavorful pasta dish with a velvety sauce and bold spices. Perfectly balanced with smoky-sweet roasted red peppers, Parmesan, and a hint of heat, this dish is comforting yet packed with vibrant flavors.
Ingredients
1 pound Italian chicken sausage
12 ounces rigatoni pasta
3 large red bell peppers
2 tablespoons extra virgin olive oil
1 small onion, diced
3 cloves of garlic, minced
1 teaspoon red pepper flakes
1 teaspoon paprika
1/2 cup heavy cream
1/2 cup chicken broth
1/4 cup Parmesan cheese, grated
1 teaspoon dried oregano
to taste, salt and ground black pepper
for garnish, freshly torn basil
for garnish, grated Parmesan cheese
for garnish, red pepper flakes
Directions
- Roast the Red Peppers:
Preheat your oven to 450°F (232°C). Place whole red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skins are charred and blistered. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Then, peel off the skins, remove the seeds, and set aside. - Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside. - Cook the Chicken Sausage:
Heat 1 tablespoon of the extra virgin olive oil in a large skillet over medium heat. Add the Italian chicken sausage and cook until browned and cooked through, 5-7 minutes, while breaking it apart. Stir in 1 teaspoon dried oregano and season with salt and ground black pepper. Set aside. - Make the Roasted Red Pepper Sauce:
Add the remaining extra virgin olive oil to the same skilelt. Add the diced onion and sauté until softened, 2-3 minutes. Stir in the minced garlic, red pepper flakes, and paprika, and cook for another minute until fragrant. Blend the roasted red peppers with the sautéed onion mixture, chicken broth, and heavy cream until smooth. Stir in ¼ cup grated Parmesan and season with salt and ground black pepper to taste. - Blend the Sauce:
Carefully transfer the cooked sauce mixture to a blender. Blend until completely smooth. - Combine Everything:
Pour the roasted red pepper sauce into the pan with the cooked sausage and stir to combine. Add the cooked rigatoni and toss until it’s well-coated. If the sauce is too thick, add some reserved pasta water a little at a time until the desired consistency is reached. - Garnish and Serve:
Plate the pasta and top with freshly torn basil, extra Parmesan cheese, and red pepper flakes. Serve hot and enjoy!
Notes
- Time-Saving Tip: Swap fresh roasted red peppers for canned or jarred roasted red peppers to cut down on prep time. Drain them well and blend directly into the sauce for a quicker, equally flavorful alternative.
SUGGESTED RECIPE: Roasted Red Bell Pepper and Ricotta Rigatoni
If you love the creamy richness of this dish, you’ll want to try Roasted Red Bell Pepper and Ricotta Rigatoni next. Blending sweet, smoky roasted red peppers with creamy ricotta creates an irresistibly smooth sauce that clings to every bite of pasta. It’s a lighter, vegetarian alternative with a touch of indulgence—perfect for anyone craving bold flavors with a fresh, creamy finish.
