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Bites of spicy sausage tucked between rounds of rigatoni pasta with crisp peppers in a warm tomato sauce, by Trevy Thomas.

Sausage & Rigatoni. Photo: T. ThomasThere’s sausage and peppers, then there’s rigatoni with sausage and peppers.   I think the addition of pasta, cheese and tomato sauce turns this classic dish into a heavenly comfort meal.  You can make all kinds of healthy choices to up the nutrition factor and lower the fat if you want.  I love gourmet chicken sausages, but have to blindfold my husband if I go that route (fun in a whole different way).  Spicy Italian sausages are really good too, and there are organic varieties of those available now.  Whatever you choose, try this dish on a cold winter night, or afternoon, and remember that food can do a lot to feed your soul as well as your belly.  Enjoy.

Sausage & Pepper Rigatoni Recipe

• 1 pound rigatoni (or other tube-shaped pasta)
• 1 pound spicy sausage
• 1 tablespoon olive oil
• 2 peppers (1 green, 1 red), chopped
• 1 clove garlic, chopped
• 1/2 onion, chopped
• 1 32-oz. jar tomato sauce
• Salt & pepper
• 1 1/4 cup grated cheese (your favorite – I like Asiago)

Directions:

1. Boil pasta in salted water until slightly underdone.
2. Sauté sausage, casing removed, in olive oil, breaking up into bits with a spoon.
3. Add chopped peppers, garlic and onion.
4. Stir and cook about two minutes.
5. Stir in tomato sauce, and season with salt and pepper if needed.
6. Drain pasta, and pour half of it into a lightly oiled casserole.
7. Top with half the tomato-sausage mixture, then 3/4 cup grated cheese.
8. Finish with pasta, sauce and 1/2 cup grated cheese.
9. Bake in 375 degree oven 30 minutes.

To go with:

Easy Salad Recipe