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Rigatoni with Grilled Sausages, Peppers and Onion

Makes: 6  servings Prep 35 mins Grill 28 mins


  • 1 yellow bell pepper, quartered
  • 1 green bell pepper, quartered
  • 1 sweet onion, (such as vidalia), cut into 1/2-inch-thick slices
  • 1 tablespoon  plus 2 teaspoons vegetable oil, divided
  • 1 1/2 teaspoons  salt, divided
  • 2 pounds  fresh tomatoes, halved
  • 1 pound  sweet Italian sausage links (pricked with fork)
  • 2 tablespoons  olive oil
  • 1 teaspoon  minced garlic
  • 1/4 teaspoon  dried thyme
  • 1/4 teaspoon  freshly ground black pepper
  • 1 pound  dried rigatoni or corkscrews, cooked according to package directions.


1. Heat grill.

2. Toss peppers and onion slices with 2 teaspoons of the vegetable oil and 1/2 teaspoon of the salt. Grill over medium-hot* heat 8 to 15 minutes or until evenly charred and tender, turning occasionally.

3. Remove peppers and place in a resealable plastic storage bag; seal and cool slightly. Transfer onions to a large serving bowl.

4. Toss tomatoes with remaining 1 tablespoon vegetable oil and 1/2 teaspoon of the salt, grill 5 to 10 minutes or until evenly charred.

5. Grill sausages, turning occasionally, 15 to 20 minutes or until evenly browned and cooked through. Slice sausages; transfer to bowl. Stir in olive oil, garlic, remaining 1/2 teaspoon salt, thyme and pepper. Toss with hot rigatoni. Makes 6 servings.


  • To test for medium heat, you should be able to hold your hand over the coals at the height of the food for 4 seconds before you have to pull away.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)590,
  • Fat, total(g)24,
  • chol.(mg)43,
  • sat. fat(g)6,
  • carb.(g)70,
  • pro.(g)23,
  • sodium(mg)1080,
  • Percent Daily Values are based on a 2,000 calorie diet