italian sausage rigatoni
(2 ratings)
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.
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(2 ratings)
yield
4 serving(s)
method
Stove Top
Ingredients For italian sausage rigatoni
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19.76 ozitalian mild sausage links
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1 Tbspbutter
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1 pkgrigatoni pasta
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3 Tbspolive oil
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2 clovegarlic
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1 lgred pepper, chunked
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26 ozpasta sauce
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1/2 tsporegano
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2 Tbspparsley, chopped
How To Make italian sausage rigatoni
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1Cook sausage in butter, low and slow, turning occasionally, about 20 minutes. Keep warm.
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2Cook the rigatoni according to package directions; keep warm.
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3In a large pan, saute lightly olive oil and garlic for 30 seconds. Add peppers and cook until crisp tender.
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4Take a moment to slice the cooked sausage into coins, then add to the mix. Add pasta sauce and oregano and heat until warm.
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5Mix 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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