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The Marsala wine in this is lovely. If you don’t have any, you could use a different red wine or beef broth, but I strongly recommend the Marsala. Marsala can be found by the cooking wines in the liquor store.

Gluten Free: Use gluten-free pasta.

Paleo: Use zucchini noodles, sliced thick. Use organic, sugar-free tomato paste. 

Vegetarian: Omit sausages and add an extra pepper or mushrooms, if desired.  

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


  • 2 Tbsp olive oil

  • 1 lb sweet Italian sausage links

  • 1 red bell pepper, sliced

  • 1 orange or yellow bell pepper, sliced

  • 1 yellow onion, sliced

  • 1 tsp salt

  • 1 tsp freshly ground black pepper

  • 4 garlic cloves, chopped

  • ½ tsp dried oregano

  • 1 tsp dried basil

  • 2 Tbsp tomato paste

  • 1 c Marsala wine (or other red wine – though the Marsala is really tasty!)

  • 1 (14.5 oz) can diced tomatoes, with juice

  • 1 lb rigatoni pasta 

  • Parmesan cheese for garnish (optional)


1. Heat oil in a large skillet over medium heat. Add the sausage links and cook until brown on all sides and no longer pink, about 10-12 minutes. Remove sausages from pan.

2. Keeping pan over medium heat, add bell peppers, onions, salt, and pepper and cook until golden brown, 5-7 minutes. 

3. Add the garlic, oregano, and basil and cook for another 2 minutes. 

4. Add the tomato paste and stir, then add the Marsala, and tomatoes. Continue stirring to combine and bring to a simmer.

5. Cut the sausages into 1-inch pieces and then add the sausage pieces to the pan. Simmer uncovered until the sauce has thickened slightly, about 15-20 minutes.

6. While the sauce simmers, bring a large pot of salted water to a boil. Add the rigatoni and cook to al dente, about 8 to 10 minutes. 

7. Drain pasta and add to the sauce; toss to combine. 

8. Serve with parmesan, if desired.

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