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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash, core and deseed peppers. Cut into 1-inch squares. | 2. Put olive oil, onion, and garlic in large pan. Saute over medium-high heat until soft, stirring often. | 3. Cut the sausage into 1/2 inch pieces and add it with the oregano to the saute pan. Cook until sausage browns a bit, stirring often, about 5 minutes. | 4. Add peppers and cook about 8 minutes, stirring gently once in a while. | 5. Put water on to boil for pasta. | 6. Add salt and pepper and tomatoes to sauce. Turn heat to medium and cook at a simmer. | 7. Meanwhile, put rigatoni onto cook. | 8. After sauce has cooked 10 minutes, add balsamic vinegar. Cook another 10 minutes or so. | 9. Toss with pasta and serve with fresh ground pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	1			403.4676	0.0	89.7602	2.2667
yellow bell pepper	1			403.4676	0.0	89.7602	2.2667
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	1		chopping	64.0	14.944	1.76	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
italian sausage	1	lb		1569.4315	2.9484	64.637	142.1107
tomato	1 1/2	cups	crushed	62.1	13.77	3.24	0.54
rigatoni pasta	1	lb		403.4676	0.0	89.7602	2.2667
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.