Rigatoni with Italian Sausage, Broccoli, and Bell Peppers

1. Cook Sausage

Heat 2 tablespoons of extra-virgin olive oil in a large nonstick skillet over medium heat. Add the sweet Italian pork sausage, breaking it up with a wooden spoon. Cook for about 5 minutes until the sausage is browned and cooked through.

2. Cook Vegetables

Add the remaining 2 tablespoons of olive oil to the skillet. Toss in the broccoli florets, thinly sliced yellow bell peppers, and garlic. Season with a pinch of kosher salt and pepper. Cook the vegetables for about 8 minutes, stirring occasionally, until they are softened and slightly browned.

3. Cook Pasta

While the vegetables cook, bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water.

4. Combine Ingredients

Once the rigatoni is cooked and drained, return it to the pot. Add the cooked sausage, the broccoli and pepper mixture, 1/2 cup of grated Parmesan, 2 tablespoons of fresh lemon juice, and 1/2 teaspoon of red-pepper flakes. Pour in about 1 cup of the reserved pasta water. Mix everything vigorously for about 2 minutes over medium heat.

5. Serve

Plate the pasta and sprinkle with more grated Parmesan if desired. Serve immediately and enjoy the harmonious blend of flavors in your Rigatoni with Italian Sausage, Broccoli, and Bell Peppers.