Simmer for 45 minutes, stirring often as the sauce cooks to prevent scorching. While the sauce is cooking, boil the rigatoni according to package directions, but pull it off the heat once it starts to soften (after about 8 minutes). It will cook the rest of the way in the sauce. Add about 1/3 cup of the freshly snipped basil to the tomato sauce.
Add about 1/3 cup of the freshly snipped basil to the tomato sauce. Then stir in the butter. Add the cheese, 1/4 cup at at time, to the tomato sauce, stirring between each addition and giving it time to melt. Drain the pasta and add it to the tomato sauce. Stir well to coat the rigatoni. Serve with a sprinkling of fresh basil and parmesan cheese.
Rigatoni pasta is normally used with a heavier, creamy sauce. It holds its shape well with sauces such as this parmesan sauce. If you can’t find rigatoni, you can use penne pasta. The sauce is the highlight of this recipe. Let’s talk about the different parts.
Add Parmesan cheese to the simmered sauce, toss with cooked rigatoni, and top with peas. Rigatoni is the featured pasta, of course, with a garlicky tomato cream sauce laden with sweet peppers. This pasta dish combines Italian sausage, red bell peppers, and your favorite pasta sauce, for a simple and satisfying supper.