Photo of Rigatoni with  Sweet Bell Peppers by WW

Rigatoni with Sweet Bell Peppers

Points® value
Total Time
35 min
15 min
20 min
Chunks of red and yellow pepper lend a delicious sweetness to the sauce for this dish. Add some crushed red pepper flakes for spice.


Cooking spray

2 spray(s)

Olive oil

2 tsp(s)

Red bell pepper

1 large, chopped

Yellow bell pepper

1 large, chopped

Canned diced tomatoes

28 oz, plum, with juice


1 small, yellow, chopped

Fresh parsley

¼ cup(s), flat-leaf, chopped

Garlic clove

3 clove(s), medium, minced

Dried basil

1½ tsp(s), or 1 Tbsp fresh

Table salt

½ tsp(s), or to taste

Black pepper

¼ tsp(s), or to taste

Uncooked rigatoni

12 oz, cooked and kept hot

Grated Parmesan cheese

3 tbsp(s)


  1. Coat a large skillet with cooking spray; add oil and heat over medium-high heat. Add peppers; sauté until slightly tender, about 3 minutes. Cover pan and allow to cook until softened, stirring a few times, about 3 minutes more.
  2. Add tomatoes, onion, parsley, garlic and basil; stir, increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until most of liquid has evaporated, about 10 minutes; season to taste. Serve sauce over pasta; sprinkle with cheese.
  3. Yields about 1 cup pasta, 1/3 cup sauce and 1 1/2 teaspoons cheese per serving.


Garnish with freshly sliced basil.