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


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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


  • 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.

Printable Recipe Card

About Italian Sausage Rigatoni

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

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