• Ingredients
  • 1 (16 ounce) package rigatoni pasta
  • 2 pounds Italian sausage
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 pound fresh mushrooms, sliced
  • 2 (14.5 ounce) cans stewed tomatoes, undrained
  • 2 (6 ounce) cans tomato paste
  • 3 1/2 ounces sliced pepperoni sausage
  • 1 tablespoon chopped fresh basil
  • 1/2 pound diced pepperoni
  • salt and ground black pepper to taste


  • 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.

Nutritional Information

Amount Per Serving  Calories: 780 | Total Fat: 41.2g | Cholesterol: 87mg Powered by ESHA Nutrient Database Nutritional Information Rigatoni with Pizza Accents Servings Per Recipe: 8 Amount Per Serving Calories: 780

  • Total Fat: 41.2g
  • Cholesterol: 87mg
  • Sodium: 2231mg
  • Total Carbs: 66.2g
  •     Dietary Fiber: 6.7g
  • Protein: 37.3g