Photo of Rigatoni with  Sweet Bell Peppers by WW

Rigatoni with Sweet Bell Peppers

SmartPoints® value per serving
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

sweet red pepper(s)

1 large, chopped

yellow pepper(s)

1 large, chopped

canned diced tomatoes

28 oz, plum, with juice

uncooked onion(s)

1 small, yellow, chopped

fresh parsley

¼ cup(s), flat-leaf, chopped

garlic clove(s)

3 clove(s), medium, minced

dried basil

1½ tsp, or 1 Tbsp fresh

table salt

½ tsp, or to taste

black pepper

¼ tsp, or to taste

uncooked rigatoni

12 oz, cooked and kept hot

grated Parmesan cheese

3 Tbsp


  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.

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