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. It's bright and beautiful and is sure to satisfy all palates. The sauce also features diced tomatoes, yellow onion, garlic, and fresh parsley; you can add some crushed red pepper flakes for a touch of spice. It comes together in about half an hour and you probably already have most of the ingredients in your pantry or fridge. We call for rigatoni, but you can use any type of cooked leftover pasta you have on hand too. Garnish with freshly sliced basil for a pop of brightness and color right before serving, if desired.


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 medium clove(s), 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.