“Our family has been cooking this rigatoni for 40 years. It is a great change from the Friday night pizza, as it contains all of your favorite pizza toppings. This is a heavy recipe. A simple salad is all you need to make a complete meal.” - by Barb Tucker
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Cook rigatoni pasta in a large pot of boiling salted water until al dente. Drain well. Set aside.
- In a large skillet, fry sausage until cooked through but not brown. Add chopped onions and minced garlic. Stir and cook until soft. Add sliced mushrooms and cook about 5 minutes. Add chopped green pepper and cook slowly until soft. Drain off any excess fat.
- Stir in tomatoes with juice, tomato paste, fresh basil and pepperoni. Bring to a boil. Reduce heat and add cooked rigatoni noodles. Season with salt and pepper to taste.
- Simmer 20 minutes, stirring occasionally, until most of the liquid has been cooked off.
Nutrition
Amount Per Serving (8 total)
- Calories
- 780 cal
- 39%
- Fat
- 41.2 g
- 63%
- Carbs
- 66.2 g
- 21%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"So glad I found this recipe. Had all the ingredients to make a pizza, and my oven broke! This is the next best thing. I used the diced tomatoes with basil and garlic, and added some dried oregano, ..." See morebasil and Italian seasoning. Topped the whole dish with a mix of grated parmesan and mozzarella. Thanks for saving supper!"
CHEROUX
"This was pretty good, *definitely* a kid pleaser. The only thing we changed was after making the sauce and noodles, we mixed it all together and baked it in a lazagna pan with mozzarella and parmesan..." See more cheses on top. It adds about 15 minutes to the prep/cook time, but is well worth it. Not the healthiest dish in the world, but a great substitution for the friday night pizza!"
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