Calamarata with Sausage and Roasted Red Pepper Cream Sauce

February 7, 2012

When I saw these big, fat pasta tubes called Calamarata on a recent trek to Fresh Market, I couldn’t resist.  They’re similar to rigatoni but without the ridges and even bigger to give meat and sauce more room to hide out.

My first thought was my usual tomato and sausage dish but I decided to change it up a bit.  This is just as easy and every bit as tasty.

This time around I used a bunch of chicken broth because….gasp….I was out of white wine.  The tomato paste is a total afterthought as well, so use it if it sounds good to you.


  • Calamarata (or rigatoni), 1 pound
  • Italian Sausage, 1 to 1.5 pounds
  • Garlic, 4 or 5 cloves
  • Olive Oil, a couple tablespoons
  • Red Bell Peppers, 2
  • Chicken Stock or Broth, 2 cups  OR White Wine, 1 cup and Chicken Broth, 1 cup
  • Cream, 1 cup
  • Tomato Paste, 2 tablespoons  (Optional)
  • Asiago or Parmesan

Preheat the broiler.  Rinse the peppers and cut them in half from stem to the bottom.  Pull out the stem, seeds and ribs and place them cut side down on a small pan or tray.  Put them just a couple of inches under the broiler and let them cook until the skins are blackened, maybe 10 minutes.

Meanwhile, mince the garlic and remove the sausage from the casing.

Chop the sausage a little, until it’s a bit like the texture of ground beef.  Even easier is buying in bulk without the casing.

Put a big pot of water on for the pasta and heat a little olive oil in a large saute pan over medium to medium-high heat.

Brown the sausage and add the garlic, cooking for another few minutes until the garlic is soft.  Add the wine/and or broth and let it simmer until it’s reduced a bit.

By now the peppers are probably done and even cooled just about enough that you can handle them to remove the charred skins.

Now dice them up.

Stir the peppers, tomato paste and cream into the sausage mixture and reduce the heat to low.  By now the water should be ready for the pasta dump it in and cook until it’s just al dente.

When the pasta is done, drain it and dump it in with the sauce.  Stir over low heat for a minute or two, until it’s well-coated and mixed.

Serve it up hot, topped with your favorite freshly-grated cheese.  Enjoy!

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{ 8 comments… read them below or add one }

1 Veronica February 7, 2012 at 10:53 am

Oh my, this looks so so good. I’m going to give this one a go for sure!


2 Susan B. February 7, 2012 at 11:31 am



3 Jenn and Seth (@HomeSkilletCook) February 7, 2012 at 3:01 pm

yum!! this looks delicious, just hope I can find that beautifully shaped pasta :) thanks for sharing!


4 Wendi @ Bon Appetit Hon February 8, 2012 at 9:05 am

This looks like a bowl of comfort. I wonder if my Fresh Market has those calamarata? Because I need this on my table…pronto.


5 Courtney February 13, 2012 at 3:23 pm

I made this yesterday for Sunday dinner-a total hit! It was so easy and so delicious. Granted, I used jarred roasted red peppers, but the overall effect was just delicious comfort food.


6 karenbove February 13, 2012 at 5:03 pm

Glad you enjoyed it! And nothing wrong with jarred peppers, I just forget about them most of the time.


7 pdxswtp January 27, 2013 at 1:57 pm

Made this last night. Actually missed the step about adding the chicken broth. Ended up adding liquid after I added the cream. Still came out really good. Everyone at my dinner party really like the combination and flavors. The red peppers really make it have a lot of taste.


8 karenbove January 27, 2013 at 11:36 pm

I’m glad you enjoyed it! I’m also glad it was easy to make adjustments or last minute fixes. I try to keep things simple and easy to improvise.


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