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Creamy Rigatoni with Sausage and Red Peppers

Creamy Rigatoni with Sausage and Red Peppers: This easy Creamy Italian Sausage Pasta Recipe quick to make and full of delicious Italian flavors. Bonus… It’s a lightened up version that you can feel good about serving to your family!

Lightened up version of Creamy Rigatoni w/ Sausage and Red Peppers. Yum!

I have a new recipe to share!  Yum…  this lightened-up version of Creamy Rigatoni with Sausage and Red Peppers is so good! 

I’ve never actually cooked Italian sausages in casings before.  I’ve always just bought ground or precooked/smoked sausage.  

The sausage definitely easy to cook and this recipe was fabulous!  (I admit, I did break out my digital thermometer for the sausage, I have a major fear of under-cooking meats.)

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creamy rigatoni with sausage and red peppers

Creamy Rigatoni with Sausage and Red Peppers

  • Author: Jamie Sanders

Ingredients

Scale
  • 8 oz uncooked rigatoni, plus salt for the water
  • 8 oz uncooked Italian-style sausages
  • 2 Tbs olive oil
  • 8 oz sliced mushrooms (I left the mushrooms out, but I bet they would make the recipe even better!)
  • 4 fresh garlic cloves, minced
  • 1 large red pepper, diced
  • 1/4 cup raw onion, sliced
  • 1 tbsp of  Italian seasoning
  • 2 Tbsp all-purpose flour
  • 1 1/2 cup(s) milk
  • 1/2 tsp table salt, or more to taste
  • 1/4 tsp black pepper, freshly ground
  • 3 Tbsp grated Parmesan cheese

Instructions

  1. In a large nonstick skillet, cook sausage according to package directions.  (Mine said to brown over medium-high heat for about 5 minutes or so, then add a half cup of water, cover with lid and simmer for 12 minutes.)
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook according to package directions.
  3. Once the sausages are cooked, remove them from heat and cut them into 1/4 to 1/2 inch slices.
  4. Add red peppers, onions, mushrooms and garlic to skillet and saute with oil for about 3 minutes. Add sausage and Italian seasoning, cook for a few more minutes.
  5. In a measuring cup, whisk together flour and milk until smooth; stir into skillet with sausage and veggies. Add salt and pepper to taste.  Bring sauce to a boil; simmer until thickened.
  6. Once pasta has finished cooking, drain and add to skillet along with Parmesan cheese.  Toss to coat.
  7. Serve and enjoy!

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16 Comments

  1. I lightened it up even more with turkey italian sausage since I do weight watchers

  2. I love using sausage in the meals I make. It's comfort food to me for some reason. This sounds wonderful!

  3. I am allergic to EVERYTHING, but I've found four recipes on your site (through Spoonful) that totally comply with my allergy needs! Thank you!

  4. This sounds so delicious. We love pasta in our house. I'll definitely have to give this a whirl. Thanks so much for sharing at Whimsy Wednesdays!

  5. What a great dish! My whole family would love this so thank you for sharing the recipe.

    My weekly Say G’day Saturday Linky Party is on now and I would be so thrilled if you could join in and link up this yummy post!

    Best wishes for a fabulous weekend!
    Natasha in Oz

  6. Hi Jaimie,
    This is a wonderful dish that we would just love! Hope you are having a wonderful Spring day. Thank you so much for sharing your great recipe with Full Plate Thursday and come back soon!
    Miz Helen

  7. This looks AMAZING!!! We would love for you to link this up at our link party on Saturday at SixSistersstuff.com! Hope to see you there!

  8. I know my family would LOVE this. I have some kelbasa (for heaven's sake – how do you spell that?)and maybe that would work? Anyway, it looks great. Linda

  9. this looks delicious! i always love coming to your blog and finding all these new recipes and crafty ideas. thank you for sharing! because of that, Jamie, i have tagged you in my blog post with the Blogger Appreciation Award! :]

  10. Oh I love Italian Sausage. This looks incredible! Found you from Jam Hands.
    Another easy dinner with Italian Sausage (in casings). Put the links (uncooked) in bottom of slowcooker, add a jar of spaghetti sauce and a sliced green pepper. Cook on low for 6 hours, serve on a hoagie or french roll. DELISH.