Merguez Rigatoni with Bell Peppers and Basil
Merguez rigatoni combines spicy sausage, red onion, three colours of bell pepper, and tomato sauce, finished with a basil-Parmesan blend. The crumbled sausage catches inside the pasta tubes while the peppers stay tender enough to fold around them. Keep an eye on the rendered fat: the sauce should coat the pasta, without leaving a puddle of oil beneath it.
This recipe is based on my YouTube video, with a few adjustments since publication to clarify the measurements and finishing method. It is a generous weeknight pasta for four, equally welcome with late-summer peppers or on a cold evening when a hot skillet of tomato sauce sounds right.
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What Makes This Rigatoni Different
Here, the merguez comes out of its casing before cooking. I make it this way because small pieces spread through the sauce instead of leaving a few large sausage slices in each serving. The peppers give sweetness and texture, and the basil mixture goes in near the end so its aroma is still noticeable.
This is different from my merguez pasta with Kalamata olives, which has a briny finish. It also has no cream, unlike many rich sausage pastas. If you prefer a fennel-seasoned sausage, try Italian sausage pasta with peppers another night.
Ingredients You Need
Use 10 1/2 oz dried rigatoni and 14 oz fresh merguez. Weigh the sausage rather than counting links, because their size varies. Lamb or beef merguez brings its own seasoning; my homemade merguez sausage is an option if you want to make the sausage itself ahead of time.
For the vegetables, use half a red bell pepper, half a yellow bell pepper, half a green bell pepper, one small red onion, and four garlic cloves. Cut the peppers into narrow strips rather than large squares. They should soften during the short simmer without losing all their shape.
The tomato base is 2 1/2 cups passata or smooth, plain tomato sauce. Avoid tomato paste as a direct replacement: it is much too concentrated. A smooth version of my tomato sauce made with fresh tomatoes also works, provided it is not already heavily salted or oily.
For the basil blend, measure one loosely packed cup of basil leaves, three tablespoons olive oil, and three tablespoons finely grated Parmesan. Keep another five tablespoons Parmesan for finishing, giving half a cup of cheese in total. This is a simple nut-free basil mixture, distinct from my homemade basil pesto.
Step-by-Step Instructions
1. Make the basil-Parmesan blend
Finely chop the basil and mix with the olive oil, three tablespoons Parmesan, and a little black pepper. Alternatively, blend briefly in a small processor. A narrow immersion-blender cup works only if the blades can reach the mixture safely; do not add a large quantity of extra oil just to cover them.
Set aside while you cook. The mixture should be spoonable, with visible green flecks. There is no need to turn it into a perfectly smooth purée.
2. Prepare the vegetables and sausage
Bring a large pot of water toward a boil. Slice the pepper halves into strips about 1/4 inch wide, thinly slice the onion, and finely chop the garlic. Slit the merguez casings lengthwise and remove them. Wash your hands and clean the board and knife after handling raw sausage.
Have everything ready before heating the skillet. Once the meat has browned, the vegetables go in quickly, and stopping to chop garlic makes it easier to scorch the pan.
3. Brown and crumble the merguez
Heat a wide, deep skillet over medium-high heat. Add the sausage without extra oil and break it into small pieces with a sturdy spoon. Cook for about 5–7 minutes, stirring as needed, until it has browned in places and released its fat.
The mistake to avoid is reducing every piece to a fine paste. Small crumbles give the sauce texture. If a deep pool of fat collects, spoon off the excess, leaving roughly one tablespoon in the pan with the meat.
4. Soften the onion and peppers
Add the onion and cook for about 2 minutes, stirring through the sausage. Add the peppers and cook for another 4–5 minutes, until the strips begin to bend. Stir in the garlic for the last 30–60 seconds.
What I look for here is an onion that has softened and peppers whose edges are no longer rigid. They do not need to be fully tender yet. Lower the heat if the garlic starts colouring quickly.
5. Simmer the tomato sauce and boil the pasta
Pour in the passata. Scrape up the browned bits, bring to a gentle bubble, and simmer uncovered for about 15–20 minutes. Stir occasionally. The sauce should thicken enough to cling to a spoon, and the peppers should become tender with a little bite remaining. Cook beef or lamb merguez through to 160°F.
Meanwhile, salt the boiling water and cook the rigatoni until just short of al dente, following the package as a guide. Reserve one cup of cooking water before draining. Do not rinse the pasta.
If the sauce becomes thick before the peppers soften, add a small splash of water. If it remains watery, reduce it a little longer before adding the rigatoni.
6. Toss with pasta and basil
Add the drained rigatoni to the skillet and toss for about one minute. Add reserved pasta water a tablespoon or two at a time if the sauce needs loosening. You may use only a little; the reserved cup is insurance, not an amount that must all go in.
Reduce the heat to low and fold in the basil blend. I prefer to add it late because a long simmer dulls the fresh basil aroma. The sauce should settle into the ridges and tubes instead of sliding straight off them.
7. Finish with Parmesan
Take the skillet off the heat and stir in the remaining five tablespoons Parmesan. Toss well, taste, and only then decide whether it needs salt or more pepper. Merguez, tomato sauce, and Parmesan can already provide plenty of seasoning.
Add another spoonful of pasta water if the cheese tightens the sauce. Serve immediately, with a few extra basil leaves if you like. The pasta continues absorbing moisture as it stands.
Substitutions
Penne or another sturdy short pasta can replace rigatoni by weight. For a milder dish, use a mild fresh sausage; the result will have a different spice profile from merguez. Sweet Italian sausage gives a particularly different flavour because of its seasoning.
All-red or all-yellow peppers make a sweeter version. Keep the total quantity similar. Green pepper contributes a slightly sharper flavour, so replacing it changes the balance without changing the method.
If using prepared pesto instead of the basil mixture, begin with three tablespoons and taste before adding more cheese or salt. For a dinner built more directly around pesto, see my pasta with homemade pesto. If a creamy tomato sauce is what you want, my creamy tomato pasta follows that approach from the start.
FAQ
Can I leave the merguez in its casing?
You can, but the texture changes. Cook the sausages through, slice them, and return them to the sauce. Removing the casings gives the smaller pieces shown in this recipe and distributes the seasoning more evenly.
Why does the sauce look oily?
Merguez can release a substantial amount of fat, and the basil mixture adds oil too. Remove excess rendered fat before adding the vegetables. A little pasta water helps the finished sauce come together, but it cannot compensate for a large pool of oil.
Can I make the sauce ahead?
Yes. Prepare the sausage, pepper, and tomato sauce ahead, then refrigerate promptly. Reheat it before adding freshly cooked pasta. Make the basil mixture fresh for the best colour and add it during the final toss.
How do I keep and reheat leftovers?
Refrigerate within two hours in shallow, covered containers and use within three to four days. Reheat with a splash of water, stirring gently, until the leftovers reach 165°F. The rigatoni will be softer than when freshly cooked.
Is this a light pasta dish?
It is a hearty meal, with protein from the sausage and cheese and vegetables throughout the sauce. It contains no cream, but sausage, Parmesan, and olive oil still make it rich. A fresh side salad suits it better than another heavy accompaniment.
What to Serve With It
Serve a small Greek salad with tomatoes and cucumber alongside, or dress crisp greens with mustard vinaigrette. If you want bread for the sauce, a slice of soft and crispy focaccia is enough.
For another substantial pasta dinner, try rigatoni with ground beef. You can also browse my pasta recipes for different sauces and shapes.
Merguez Rigatoni with Bell Peppers and Basil
Ingredients
- 10 1/2 oz dried rigatoni
- 14 oz fresh beef or lamb merguez sausages casings removed
- 1/2 red bell pepper thinly sliced
- 1/2 yellow bell pepper thinly sliced
- 1/2 green bell pepper thinly sliced
- 1 small red onion thinly sliced
- 4 garlic cloves finely chopped
- 2 1/2 cups passata or smooth plain tomato sauce
- 1 loosely packed cup fresh basil leaves plus extra leaves for serving if desired
- 3 tbsp olive oil
- 1/2 cup finely grated Parmesan divided into 3 tbsp and 5 tbsp
- Salt to taste and for the pasta water
- Black pepper to taste
- 1 cup reserved pasta cooking water used only as needed
Instructions
- Finely chop the basil and mix with the olive oil, 3 tbsp Parmesan, and a little pepper, or blend briefly in a small processor. Set aside.
- Bring a large pot of water toward a boil. Prepare the peppers, onion, and garlic. Remove the sausage casings, then clean the utensils, board, and hands used for raw meat.
- Heat a wide, deep skillet over medium-high heat. Brown the merguez without added oil for 5–7 minutes, breaking it into small crumbles. Spoon off excess rendered fat, leaving about 1 tbsp in the skillet with the meat.
- Add the onion and cook 2 minutes. Add the peppers and cook 4–5 minutes. Stir in the garlic for 30–60 seconds.
- Add passata and simmer uncovered for 15–20 minutes, until the sauce coats a spoon and the peppers are tender. Ensure the beef or lamb sausage reaches 160°F. Meanwhile, salt the boiling pasta water and cook the rigatoni until just short of al dente. Reserve 1 cup cooking water and drain.
- Toss the pasta in the sauce for about 1 minute, adding reserved water a tablespoon or two at a time if needed. Lower the heat and fold in the basil mixture.
- Remove from the heat. Stir in the remaining 5 tbsp Parmesan. Adjust the consistency with a little pasta water, taste before adding salt and pepper, and serve immediately.
