Rigatoni with Italian Sausage | Blue Jean Chef - Meredith Laurence
This recipe for rigatoni with Italian sausage is a crowd pleaser! The tangy artichoke combined with the sweet sun-dried tomato is a perfect compliment.
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Ingredients
- 4 links hot Italian sausage (casings removed and crumbled (about 2 pounds))
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 2 cloves garlic (minced)
- pinch crushed red pepper flakes
- ½ cup red wine
- 28 ounces canned crushed tomatoes
- 8 1/2 ounces jar sun-dried tomatoes (drained)
- 14 ounces jarred artichokes ( (water packed), drained)
- 2 fresh tomatoes (chopped)
- salt
- freshly ground black pepper
- 1 pound dried rigatoni pasta
- Parmesan cheese (grated (optional))
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