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italian sausage rigatoni

(2 ratings)
Italian Sausage Rigatoni
review
nikkitten avatar
Private Recipe by
Nicole Bredeweg
@nikkitten
West Olive, MI

Because our schedules don't match up very well, I've started going home to have a homemade lunch with my husband. One day I walked in and it smelled HEAVENLY. I floated over to the pan and started picking bits out to test. "You don't need to do that, it'll be on the table in just a couple of minutes!" he says. "Yes I DO have to do this, right NOW. It smells GOOD". He chuckled then made me go set the table. It tasted just as good as it smelled! It's a Johnsonville recipe via Simple & Delicious magazine, modified by my husband.

►
(2 ratings)
yield 4 serving(s)
method Stove Top

Ingredients For italian sausage rigatoni

  • 19.76 oz
    italian mild sausage links
  • 1 Tbsp
    butter
  • 1 pkg
    rigatoni pasta
  • 3 Tbsp
    olive oil
  • 2 clove
    garlic
  • 1 lg
    red pepper, chunked
  • 26 oz
    pasta sauce
  • 1/2 tsp
    oregano
  • 2 Tbsp
    parsley, chopped

How To Make italian sausage rigatoni

  • 1
    Cook sausage in butter, low and slow, turning occasionally, about 20 minutes. Keep warm.
  • 2
    Cook the rigatoni according to package directions; keep warm.
  • 3
    In a large pan, saute lightly olive oil and garlic for 30 seconds. Add peppers and cook until crisp tender.
  • 4
    Take a moment to slice the cooked sausage into coins, then add to the mix. Add pasta sauce and oregano and heat until warm.
  • 5
    Mix with the pasta, or serve separately. Top with fresh parsley. Serve immediately.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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