Ingredients with Measurements:
- 1 pound rigatino di Castel San Pietro pasta
- 1 pound Italian sausage, casings removed
- 2 red bell peppers, sliced
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup tomato paste
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or Dutch oven for cooking sausage and peppers
- Colander for draining pasta
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the rigatino di Castel San Pietro pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 8-10 minutes.
3. Add the sliced red bell peppers, yellow onion, and minced garlic to the skillet with the sausage. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5-7 minutes.
4. Pour in the white wine and chicken broth, and stir in the tomato paste. Bring the mixture to a simmer and let cook for 5-10 minutes, until the sauce has thickened slightly.
5. Add the cooked rigatino di Castel San Pietro pasta to the skillet with the sausage and peppers. Toss to coat the pasta in the sauce and cook for an additional 2-3 minutes to heat through.
6. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley and grated Parmesan cheese.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 650
Fat: 32g
Saturated Fat: 11g
Cholesterol: 75mg
Sodium: 1100mg
Carbohydrates: 56g
Fiber: 5g
Sugar: 8g
Protein: 28g
Substitutions for ingredients:
- Rigatino di Castel San Pietro pasta can be substituted with any short pasta shape, such as penne or fusilli.
- Italian sausage can be substituted with any type of sausage, such as chicken or turkey sausage.
- Red bell peppers can be substituted with any color bell pepper, or with other vegetables such as zucchini or eggplant.
Variations:
- Add a can of diced tomatoes to the skillet with the sausage and peppers for a more tomatoey sauce.
- Use hot Italian sausage for a spicier dish.
- Add a pinch of red pepper flakes to the skillet with the sausage and peppers for extra heat.
Tips and tricks:
- Be sure to cook the pasta al dente so that it doesn't become mushy when combined with the sauce.
- If the sauce is too thick, add a splash of chicken broth or pasta water to thin it out.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in the microwave or on the stovetop, adding a splash of chicken broth or pasta water to loosen the sauce if necessary.
Presentation ideas:
Serve the rigatino di Castel San Pietro with sausage and peppers in individual pasta bowls, garnished with chopped fresh parsley and grated Parmesan cheese.
Garnishes:
Chopped fresh parsley and grated Parmesan cheese.
Pairings:
Serve with a side salad and crusty bread for a complete meal.
Suggested side dishes:
Side salad and crusty bread.
Troubleshooting advice:
If the sauce is too thin, let it simmer for a few more minutes to thicken. If it's too thick, add a splash of chicken broth or pasta water to thin it out.
Food safety advice:
Be sure to cook the Italian sausage to an internal temperature of 160°F to ensure it's safe to eat.
Food history:
Rigatino di Castel San Pietro is a type of pasta from the Emilia-Romagna region of Italy, known for its rich and hearty cuisine. Sausage and peppers is a classic Italian-American dish that originated in the early 20th century.
Flavor profiles:
The rigatino di Castel San Pietro pasta is hearty and chewy, while the sausage and peppers add savory and slightly sweet flavors to the dish. The sauce is rich and tomatoey, with a hint of white wine and chicken broth.
Serving suggestions:
Serve the rigatino di Castel San Pietro with sausage and peppers as a main course for dinner, or as a hearty lunch.
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Region: Italian