Ziti Peperonata with Hot Sausage

  • Author: The Kitchen Whisperer
  • Yield: 4-6

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  • 1 28 oz can Redpack Crushed Tomatoes in Puree
  • 1 28 oz can Redpack Tomato Puree
  • 1 12 oz can Redpack Tomato Paste
  • 1 (each) whole red, orange and yellow bell pepper (3 peppers total) sliced into 1/4-1/2” chunks
  • 1 medium sweet Vidalia onion sliced into 1/4” pieces
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 1/4 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 23 tablespoon olive oil
  • 6 hot sausage links
  • 16 ounces cooked ziti
  • *1 cup reserved pasta water
  • 812 large fresh basil leaves, chiffonade cut (sliced into small ribbons)
  • Freshly grated Grana Padano or Parmigiana Reggiano cheese


  1. In a large skillet over medium heat, add 1 tablespoon of oil and the hot sausage links. Cook on each side for 3-5 minutes or until browned. Remove from the pan, set aside and add the rest of the oil to the pan.
  2. To the pan, add in the onions and 3 types of peppers. Sauté for 1 minute then add 1/2 teaspoon of salt, 1 teaspoon of oregano and 1/2 teaspoon of dried basil. Stir and continue to sauté for ~6-8 minutes or until the onions and peppers just start to soften.
  3. To the pan, add in the Redpack Tomato Paste and stir. Cook for 2-3 minutes or until you can “smell” the tomato paste starting to cook. It will develop a deeper tomato smell. However, do NOT burn as it will make the dish bitter.
  4. To this add the Redpack Crushed Tomatoes in Puree, Redpack Tomato Puree, rest of the salt, pepper, oregano and dried basil. Stir to combine. Cook for 2 minutes.
  5. While the sauce is cooking cut the seared hot sausages into 1” slices then place these into the sauce, stir. Place a lid partially covering the pan as you will want the steam to escape. Reduce the heat to low and allow to cook for 45 minutes. Stir a few times while cooking as to ensure it doesn’t burn.
  6. After 45 minutes, remove the lid and allow to cook for 15 more minutes. If the sauce it too thick for your liking, pour in a little of the reserved pasta water to thin it out until the desired consistency is achieved. I didn’t add any as I like a thick sauce that hugs the pasta.
  7. After 15 minutes, shut the heat off, remove the pan from the stove, add in the fresh basil slices and stir.
  8. Place a portion of the cooked ziti on a plate, ladle on the Ziti Peperonata with Hot Sausage and top with grated Grana Padano cheese.
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