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Mama's Goat Cheese Rigatoni


"Rigatoni mixed with chunks of Italian sausage, bell peppers, and garlic and topped with crumbled goat cheese makes this pasta dish a wonderful treat for the taste buds!"
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55 m servings 883 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 883 kcal
  • 44%
  • Fat:
  • 37.9 g
  • 58%
  • Carbs:
  • 98.1g
  • 32%
  • Protein:
  • 33.7 g
  • 67%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 1095 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 13 minutes; drain.
  2. Heat olive oil in a large pot over medium heat. Cook and stir sausage in the hot oil until lightly browned, 5 to 7 minutes. Add onion, red bell pepper, and garlic to sausage mixture; cook and stir until peppers are tender, 5 to 10 minutes.
  3. Stir white wine into sausage mixture; bring to a simmer and cook until slightly reduced, 3 to 5 minutes. Add tomatoes, red pepper flakes, salt, and black pepper; bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce thickens, 10 to 15 minutes.
  4. Mix rigatoni, Romano cheese, and fresh basil into sausage mixture; bring to a simmer and cook until cheese melts and flavors blend, about 3 minutes. Ladle into bowls and top with goat cheese.

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The goat cheese really made this dish! A big hit!

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