Italian Sausage Rigatoni

Nicole Bredeweg


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 votes

Stove Top


  • 19.76 oz
    italian mild sausage links
  • 1 Tbsp
  • 1 pkg
    rigatoni pasta
  • 3 Tbsp
    olive oil
  • 2 clove
  • 1 large
    red pepper, chunked
  • 26 oz
    pasta sauce
  • 1/2 tsp
  • 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.

Printable Recipe Card

About Italian Sausage Rigatoni

Course/Dish: Pasta Pork
Main Ingredient: Pork
Regional Style: Italian

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