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creamy rigatoni with sausage and red peppers


  • 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


  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!