The time is now. I am finallllly sharing the recipe with you all for Alessandro’s Spicy Rigatoni. It’s simple, fresh, SPICY, and so delicious!
Not to mention this dish comes together in just about 30 minutes and makes the best leftovers!
My husband, Alessandro, is quite possibly the biggest pasta lover of em all. He would and could eat it for every meal if i’d let him.
Every time I go out with the gals and leave him home alone for the evening, he devours the largest bowl of pasta you’ve ever seen. Orr, maybe you don’t want to see it, I don’t know. But it’s truly incredible how much pasta this guy can eat. Really. The key to his heart for sure.
Alessandro doesn’t venture into the kitchen all that often. Mostly probably because I’m always in there so I don’t leave much room for him. Oops, fine. I’ll take the blame on that one.
But, recently he’s been creating some outstanding dishes and giving me the break that I truly need, so it’s a win win situation.
Alessandro’s Spicy Rigatoni is filled with spicy Italian sausage (you can sub mild Italian sausage), sliced poblano pepper, red bell pepper, garlic, parmesan and a few spices. It comes together so quickly, and is seriously good!
Alessandro likes to have enough marinara to coat the pasta, but not so much that it’s super saucy. If you want to add a little more than the recipe calls for, go right ahead! Your secret’s safe with me.
I hope you enjoy!! If you make this, please leave a review below or tag me on instagram! Alessandro would LOVE to see your creations!!Print
Alessandro’s Spicy Rigatoni
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4–5 1x
- 1 lb rigatoni, cooked per instructions on package
- 1 lb spicy Italian sausage (bulk)
- 6 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1/2 tsp Italian seasoning
- 1 poblano pepper, stem and seeds removed, sliced into 2–3 inch strips
- 1 red bell pepper, stem and seeds removed, sliced into 2–3 inch strips
- 3–4 slices of jalapeno, finely diced
- 1/2 jar marinara (about 12 oz), more to taste
- 1/2 c grated parmesan, more for serving
- Salt + pepper, to taste
- Bring a large pot of salted water to a boil and cook rigatoni until al dente. Drain; set aside.
- Heat a few T olive oil in a large skillet over medium high heat. Add sausage and cook, breaking up with the back of your spoon until fully cooked and no longer pink.
- Add peppers, garlic, red pepper flakes, and italian seasoning, and cook another 4-6 minutes, until peppers are sightly tender and garlic fragrant.
- Reduce heat to medium low, add marinara and give it a stir. Adjust salt and pepper at this time.
- Add rigatoni to the skillet along with parmesan and toss to combine.
- Serve warm in bowls with a drizzle of olive oil and grated parmesan.