Ingredients
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2 red bell peppers
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2 medium zucchini
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3/4 lb rigatoni
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3 tbsp olive oil
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1 lb hot Italian ground sausage
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5 cloves garlic, minced
Steps
1
Halve bell peppers and remove the stems and seeds. Dice peppers and zucchini.
2
Bring a large pot of salted water to a boil over medium-high. Cook rigatoni until al dente, according to package directions. Drain pasta, reserving 1 cup pasta water.
3
In a separate large pot or Dutch oven, heat oil over medium. Add sausage cook until browned, 6 to 8 minutes, breaking up meat with a wooden spoon. Add garlic and cook until fragrant, 1 minute.
4
To pot with sausage, add reserved pasta water and peppers. Season with salt and pepper. Cook, stirring occasionally, until peppers are tender, 10 to 12 minutes. Stir in zucchini and cook 5 minutes more. Add cooked rigatoni and toss to combine.
