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Olive Garden Spicy Sausage & Peppers Rigatoni Recipe
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Olive Garden Spicy Sausage & Peppers Rigatoni Recipe

Olive Garden Spicy Sausage & Peppers Rigatoni combines sliced Italian sausage, colorful bell peppers and rigatoni pasta in a rich Calabrian chile cream sauce topped with Italian cheeses.
Prep Time15 minutes
Active Time30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Keyword: Olive Garden, Pasta Dish, Pasta Sauce, Pork, Sausage
Yield: 4 Servings

Ingredients

Pasta and Sausage

  • 12 ounces Rigatoni Pasta
  • 1 pound Mild Italian Sausage Links
  • 1 tablespoon Olive Oil
  • 1/2 large Red Bell Pepper sliced
  • 1/2 large Yellow Bell Pepper sliced
  • 1/2 large Green Bell Pepper sliced

Calabrian Cream Sauce

  • 2 tablespoons Unsalted Butter
  • 3 Garlic Cloves finely minced
  • 1 to 2 tablespoons Calabrian Chile Paste to taste
  • 1 cup Heavy Cream
  • 1/2 cup Chicken Broth
  • 1/2 cup freshly grated Parmesan Cheese
  • 1/4 cup freshly grated Romano Cheese
  • 1/2 teaspoon Kosher Salt or to taste
  • 1/4 teaspoon freshly ground Black Pepper

For Finishing

  • 1/2 cup shredded Italian Cheese Blend
  • 2 tablespoons freshly grated Parmesan Cheese

Instructions

  • Bring a large pot of salted water to a boil.
  • Cook rigatoni until just al dente according to package directions.
  • Reserve 1 cup pasta water.
  • Drain pasta and set aside.
  • Heat olive oil in a large skillet over medium heat.
  • Add sausage links.
  • Cook, turning occasionally, until browned and cooked through.
  • Transfer sausage to a cutting board.
  • Let rest for 5 minutes.
  • Slice into 1/2-inch rounds.
  • Add bell peppers to the same skillet.
  • Cook for 4 to 5 minutes, stirring occasionally, until lightly browned but still slightly crisp.
  • Transfer peppers to the plate with the sausage.
  • Reduce heat to medium-low.
  • Add butter to the skillet.
  • Add garlic and cook for about 30 seconds, until fragrant.
  • Stir in Calabrian chile paste.
  • Cook for another 30 seconds.
  • Add heavy cream and chicken broth.
  • Bring to a gentle simmer.
  • Cook for 3 to 4 minutes, stirring occasionally, until slightly thickened.
  • Reduce heat to low.
  • Stir in Parmesan and Romano until melted and smooth.
  • Season with salt and black pepper.
  • Add rigatoni, sausage and peppers to the sauce.
  • Toss gently until everything is well coated and heated through.
  • Add a splash of reserved pasta water if the sauce becomes too thick.
  • Divide among serving bowls.
  • Top with Italian cheese blend and additional Parmesan.
  • Serve immediately.
Notes
  • Calabrian chile paste varies considerably in heat. Start with 1 tablespoon and increase it after tasting the sauce.
  • If Calabrian chile paste is unavailable, substitute 1 tablespoon Sambal Oelek mixed with 1/2 teaspoon Smoked Paprika. It will not taste identical, but it provides a useful combination of red chile heat and mild smokiness.