Simple Pasta Dish – Rigatoni with Italian Sausage and Veggies
I cooked this dish early one morning because I was craving for pasta. Although we were set to cook a tomato-based pasta dish this weekend, it’s just too tempting to invade the kitchen once again with an Italian-inspired dish. I cooked something different using olive oil and some fresh vegetables in the fridge. For this dish, I used rigatoni pasta and cooked the vegetables in olive oil, and flavored with salt, pepper, and dried basil leaves. There’s also a bit of heat because of some chopped chili peppers.
500 grams rigatoni pasta
pot of boiling water
salt and a drizzle of oil – for the pasta liquid
3-5 cloves garlic, slivered
1 large onion, sliced
1 large bell pepper, sliced into med. wedges
red ripe tomatoes, sliced into wedges [option to remove the seeds] – if you have large tomatoes around, use 5-8pcs. | for medium or small tomatoes, use around 10pcs. or more
fresh basil leaves or dried basil in bottle
sliced black olives
1 small hot chili pepper, minced [option to use half or not at all if you don’t like it spicy]
Italian sausages – for large sausages, use 4-6pcs., cut into cubes
salt and pepper to taste
ricotta cheese for topping
Cook the pasta until al dente in boiling water with a little salt. Drain the liquid once cooked and set aside.
In a dry sauce pan, heat up a few drizzles of olive oil. Toss in the Italian sausages and cook until brown and crisp. Remove the sausages and set aside. Fry the dried basil leaves and minced chili pepper for a second or two before tossing all the vegetables in the infused oil. Stir fry for a few seconds before adding the sausages.
Toss the vegetables and sausage for a minute, then, add the drained pasta. You can add a little water if you want it to be a bit saucy. I prefer it like a stir-fry pasta dish so I didn’t add any water to it. Flavor with salt and pepper according to your taste.
Serve the pasta with crumbled ricotta cheese on top. Delizioso !