Port-city rigatoni with charred peppers, sausage and fennel
Make the pepper-tomato sauce a day ahead. Never make the pasta ahead — the tubes have to survive the toss. Sausage and charred pepper want fruit and acid, not a heavy oaky red. Nero d’Avola or Barbera; fennel-orange soda with black pepper if skipping alcohol.
This is the base recipe: one batch, 6 portions. Nothing has been scaled, because there is no committed plan for this dish. Build and commit a plan that includes it and this card multiplies itself to the batch count the plan computes.
Sausage and charred pepper want fruit and acid, not a heavy oaky red.
Nero d’Avola or Barbera; fennel-orange soda with black pepper if skipping alcohol.
Sauce keeps 3 days and freezes. Reheat pasta in a skillet with a splash of water; do not microwave it back into a tube.
- Rigatoni1 lb
- Italian sausage1 lb
- Roasted red peppers2 ea
- Crushed tomatoes2 can
- Fennel bulb2 ea
- Fresh basil0.5 cups
- Garlic3 clove
- Chile flakes0.5 tbsp
- Lemon zest0.5 tbsp
Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.
- Cooking time
- About 45 minutes on the stove at this scale. Bringing a bigger volume up to temperature takes longer than the multiple suggests; the simmer afterwards does not.
- Read the whole method before you shop. This is a planning recipe for port-city rigatoni with charred peppers, sausage and fennel, not a certified kitchen test.
- Amounts below are one batch: 6 portions. Build a plan and this card scales itself to it.
- This dish can be completed up to 1 day ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
- Stovetop occupancy is about 45 minutes at this scale. Bring to a simmer, finish, hold covered.
- Hold time is short (12 min). Finish close to service. Do not guess a longer hold.
- Drink pairing: Nero d’Avola or Barbera; fennel-orange soda with black pepper if skipping alcohol.
- Leftover route: Sauce keeps 3 days and freezes. Reheat pasta in a skillet with a splash of water; do not microwave it back into a tube.
- Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.
Can be completed up to 1 day ahead. Fridge units: 2 per batch, so 1 batch takes about 2 shelf-thirds while it waits.
Base recipe: one batch, 6 portions. Nothing has been scaled, because no plan was open. Cooking time does not move with the batch: about 45 minutes at the stove either way.
Not every line here was multiplied by the same number. Why doubling a recipe is not multiplication
Stovetop · Cold storage · Landing space
contains pork · contains meat · contains gluten · contains dairy