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


1Cook sausage in butter, low and slow, turning occasionally, about 20 minutes. Keep warm.
2Cook the rigatoni according to package directions; keep warm.
3In a large pan, saute lightly olive oil and garlic for 30 seconds. Add peppers and cook until crisp tender.
4Take a moment to slice the cooked sausage into coins, then add to the mix. Add pasta sauce and oregano and heat until warm.
5Mix with the pasta, or serve separately. Top with fresh parsley. Serve immediately.

About Italian Sausage Rigatoni

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