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Sausage and Banana Pepper Rigatoni with Burrata sits in serving dish on wooden board. Cherry tomatoes, garlic clove, basil, and banana peppers also in partial view.
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Sausage and Banana Pepper Rigatoni with Burrata

This flavorful Sausage and Banana Pepper Rigatoni pasta dish is made with garden sweet banana peppers, cherry tomatoes, and crumbled Italian Sausage in a light and fresh sauce. For a creamy addition, it's finished with burrata for a creamy and satisfying touch.
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Jessica

Equipment

  • 1 large skillet

Ingredients

  • 8 oz. rigatoni pasta
  • 1/2 lb. ground sweet Italian sausage
  • 1-2 sweet banana peppers sliced into rings
  • 2 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 2 tbsps. dry white wine
  • 2 tbsps. fresh basil chopped
  • 1 tbsp. olive oil
  • Salt and pepper to taste
  • 1 burrata cheese ball
  • Optional: crushed red pepper flakes, extra basil

Instructions

  • Bring a pot of salted water to a boil. Cook pasta about 10 minutes, or until al dente. Set 1/4 cup pasta water aside. Then, drain pasta.
  • Heat a large skillet over medium heat. Add sausage and cook until browned. Remove sausage and set aside.
  • Add olive oil to the skillet along with banana peppers. Cook until softened, about 3-4 minutes. Add garlic and cook 1 minute.
  • Add tomatoes and cook about 5 minutes, or until softened. Stir in the wine and bring to a simmer, about 3 minutes. Scrape up browned bits.
  • Add sausage and pasta to the skillet. Gradually add pasta water until desired consistency is reached. Stir in basil and season with salt and pepper. Add crushed red pepper, if desired.
  • Add pasta to a serving dish. Tear burrata and place in the center of the pasta. Drizzle pasta with olive oil, garnish with extra fresh basil, and serve.