Cooper’s Hawk Country Rigatoni Recipe: Restaurant-Style Pasta With Sausage and Peppers

This pasta dish brings the warmth of Cooper’s Hawk to your kitchen with a restaurant-style take on rigatoni. I’ve tested it in my tiny Boston kitchen, and the flavors hold up every time.

The combination of Italian sausage, sweet peppers, and al dente rigatoni creates a hearty, satisfying meal. A rich tomato sauce ties everything together, delivering that signature depth you’d expect from a high-end restaurant.

What sets this apart is the balance—spicy sausage, sweet peppers, and tangy tomato sauce in every bite. The rigatoni’s ridges capture the sauce perfectly, ensuring no flavor is left behind.

It’s the kind of dish that feels special but comes together with simple, straightforward steps. Ready to recreate this at home?

Ingredients for Cooper’s Hawk Country Rigatoni

Restaurant-quality ingredients for a dish that tastes like it came from Cooper’s Hawk kitchen.

The sausage is key here. Johnsonville Italian sausage is my go-to—easy to find at any supermarket. For the peppers, look for firm, shiny skins with no soft spots. Whole Foods has great organic bell peppers if you’re going for top quality. The rigatoni should have visible ridges to catch all that sauce. I grab De Cecco or Barilla—both hold up well to hearty sauces like this one.

No red wine? Beef broth with a splash of balsamic vinegar works in a pinch. Fresh out of heavy cream? Half-and-half at twice the amount gets you close. For a lighter version, swap the sausage for chicken sausage. The tomato paste can be from a tube (so convenient), but make sure it’s not the kind with added salt. And if you can’t find rigatoni, penne or ziti work just as well.

Leftovers keep beautifully—actually taste better the next day. Store in an airtight container for up to 4 days in the fridge or freeze for 2 months. The sauce thickens as it cools, so stir in a splash of milk or water when reheating.

Step-by-Step Instructions for Country Rigatoni With Sausage and Peppers

Here’s the method I use to recreate that signature Cooper’s Hawk flavor at home.

Step 1: Brown the Italian Sausage

Heat the 2 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat. Remove casings from the 1 lb Italian sausage and add it to the pan, breaking it into bite-sized pieces with a wooden spoon.

Cook for 5-7 minutes, stirring occasionally, until the sausage is browned and cooked through. The fat will render out and create a flavorful base for the sauce. Don’t drain the fat—this is where the depth of flavor comes from.

Step 2: Sauté the Vegetables

Add the diced 1 whole red bell pepper, 1 whole yellow bell pepper, and 1 whole yellow onion to the skillet with the sausage. Cook for 5-6 minutes until the vegetables soften and begin to caramelize slightly.

Stir in the minced 4 cloves garlic cloves and cook for 30 seconds until fragrant. The garlic should release its aroma but not brown—if it starts to darken, reduce the heat immediately. This builds the aromatic foundation for your sauce.

Step 3: Build the Sauce Base

Add the 2 tbsp tomato paste to the skillet and cook for 1-2 minutes, stirring constantly. This step deepens the tomato flavor and prevents a raw paste taste. Then, pour in the 0.5 cup dry red wine to deglaze the pan, scraping up any browned bits from the bottom.

Let the wine reduce by half, about 2-3 minutes. Stir in the 1 can crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, and 0.5 tsp black pepper. Simmer for 10 minutes to let the flavors meld.

Step 4: Finish the Sauce and Add Pasta

Stir in the 0.5 cup heavy cream and let the sauce simmer for 3-4 minutes until it thickens slightly. The sauce should coat the back of a spoon but still be pourable.

Add the cooked 12 oz rigatoni pasta to the skillet and toss to coat evenly in the sauce. Cook for 1-2 minutes to allow the pasta to absorb the flavors. If the sauce is too thick, add a splash of pasta water to loosen it.

Step 5: Garnish and Serve

Remove the skillet from heat and stir in the 0.5 cup parmesan cheese until melted and fully incorporated. The cheese should create a creamy, velvety texture that clings to the rigatoni.

Taste and adjust seasoning if needed. Serve immediately in shallow bowls, garnished with additional parmesan if desired. The sauce should be rich and hearty, with the sausage and peppers distributed evenly throughout.

Best Sauces and Condiments for This coopers hawk country rigatoni

Garlic Bread Dippers

I always serve this with warm garlic bread for dipping. Toast a baguette with butter, minced garlic, and parsley until golden. The crisp texture contrasts beautifully with the creamy rigatoni. 💛

Balsamic Glaze

A drizzle of aged balsamic glaze adds sweetness and acidity that cuts through the richness. I use Colavita from the Italian deli—just 1 tsp per serving is enough. It elevates the dish without overpowering it.

Parmesan Crisp Garnish

Sprinkle with Parmesan crisps for extra crunch. Spread small piles of grated Parmesan cheese on parchment and bake at 400°F for 5-7 minutes until golden. They add texture and a salty bite.

Red Pepper Flakes

For heat lovers, crushed red pepper flakes are a must. I keep a shaker on the table and add ¼ tsp to each serving. The spice complements the sweet peppers perfectly and lets everyone customize their plate.

Fresh Basil Ribbons

Finish with fresh basil ribbons for a pop of color and herbaceousness. Stack 5-6 leaves, roll tightly, and slice thinly. The bright flavor balances the hearty sauce and adds a restaurant-quality touch.

Frequently Asked Questions