Sweet Peppers & Sausage Pasta



  • Terrona fresh Italian sausage
  • The Pasta Shop fresh rigatoni
  • 1-2 shallots, sliced
  • 3 garlic cloves, minced
  • 2-3 sweet peppers, sliced
  • 2-3 baby bok choy, chopped
  • 1 tsp red pepper flakes
  • 1 tsp fresh-cracked black pepper
  • 1/2 Tbsp olive oil, if needed
  • 4-6 basil leaves, chopped, for garnish


  1. Cut ends from bok choy, chop into bite-sized pieces, rinse thoroughly and drain well.
  2. In a large pot of salted, boiling water, cook rigatoni for about 12 minutes, or until al dente.
  3. Remove sausage from casings, and crumble into bite-sized pieces
  4. Add sausage to large skillet over medium heat, and cook for 4-5 minutes, until browned, and set aside.
  5. If needed, add a little oil. Add garlic and red pepper flakes, and cook for 1 minute. Add shallots, peppers and black pepper, and saute for 3 minutes.
  6. Return sausage to pan, add bok choy, and continue cooking for 3-4 minutes.
  7. Add pasta and 2 Tbsp reserved pasta water to skillet. Toss together, and finish cooking for 1 minute. Garnish with basil & enjoy!

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