Go Back
+ servings

italian sausage and rigatoni skillet dinner

serves 6
by Nancy


  • 1 lb hot italian sausage links casings removed
  • 1 16 oz. pkg. rigatoni
  • 2 t olive oil
  • 1/2 cup onion diced
  • 1/2 cup roasted red bell pepper chopped
  • 3 cups chicken broth
  • 1/2 cup heavy cream or 1/2 and 1/2
  • 1/2 cup mozzarella cheese shredded
  • 1 t italian seasonings


  1. in large non-stick skillet with lid heat olive oil over medium heat.
  2. add sausage links, break apart with wooden spoon, breaking into small pieces as it cooks
  3. after sausage is thoroughly cooked, add rigatoni, diced onion, roasted bell pepper, and chicken broth.
  4. place lid on pan and bring to a boil.
  5. reduce heat to a medium-low simmer, cook for approximately 12-14 minutes until pasta is tender, stirring occassionally.
  6. add heavy cream to pan and simmer an additional 3-5 minutes, sauce will be slightly thickened.
  7. turn heat off.
  8. sprinkle shredded mozzarella cheese and italian seasoning on top.
  9. place lid back on for 2-3 minutes or until cheese has melted.