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Whole Grain Reginetti with Italian Sausage and Peppers

Sfoglini Whole Grain Reginetti with Italian Sausage and Peppers - Pasta Recipe

This hearty, comforting dish brings together the bold flavors of Italian sausage, sweet bell peppers, and onions, all simmered in a rich tomato sauce. Paired with the nutty flavor of Whole Grain Reginetti, this meal captures the essence of Italian home cooking and promises a satisfying, flavor-packed experience.

INGREDIENTS

MAKES FOUR SERVINGS

  • 1 tablespoon + 1 teaspoon extra virgin olive oil, divided

  • 1 ¼ pounds Italian sausages (approx. 5 links), hot or mild
  • 3 bell peppers, any color, sliced 1/3 inch thick
  • 2 medium yellow onions, sliced 1/3 inch thick
  • 4 cloves of garlic, microplaned or minced
  • 1/2 cup white wine
  • 28-ounce can crushed tomatoes
  • 2 teaspoons kosher salt
  • 1/8 teaspoon ground white pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon red chili flakes 
  • 12 ounces Sfoglini Whole Grain Reginetti

        DIRECTIONS

        In a medium dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Brown the sausages on both sides, then remove them from the pan and lower the heat.

        Add the remaining teaspoon of olive oil to the pan, then stir in the sliced peppers. Stir to coat the peppers in the oil and sauté for about 5-7 minutes, until they start to soften, stirring often to deglaze the pan.

        Add the onions to the pan and continue to sauté for another 5-7 minutes, until the onions are translucent and soft. Stir in the garlic and sauté for another minute, until fragrant.

        Deglaze the pan with the white wine, bringing it to a simmer. Then, pour in the crushed tomatoes.

        Season the sauce with salt, pepper, oregano, thyme, and chili flakes. Nestle the sausages into the sauce, ensuring they are covered. Bring the sauce to a simmer, then cover with a lid and lower the heat. Cook for 30-45 minutes, until the sausages are cooked through, stirring occasionally to prevent the sauce from burning.

        Once the sausages are cooked, remove them from the sauce and slice them. Stir the sliced sausages back into the sauce and let it simmer while you cook the pasta.

        Bring a pot of generously salted water to a boil. Cook the pasta to al dente according to package instructions. Strain the pasta, then fold it into the sauce.

        We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini

        Chef's Note: This recipe is delicious with or without heat, so use whichever Italian sausage (mild or hot) you prefer. This sauce can be made 1-2 days in advance. If preparing ahead of time, make the sauce, let it cool, then refrigerate until ready to use. When ready to serve, add the sauce to a dutch oven, cover, and bring to a gentle simmer over medium-low heat while waiting for the pasta water to boil. Simmer until heated through, stirring occasionally. Cook and add the pasta when ready to serve.

        Pasta Swaps: This recipe would also work well with Sfoglini Rigatoni, Radiators, or Cascatelli.