Italian Sausage Rigatoni

Sue Adame


Found this recipe in Better Homes and Gardens, it's by Johnsonville and is wonderful. I have made it 3 times now and each time I think that I will change it up but never do. It is perfect the way it is. My family just eats it up. Before serving I put some in a plastic bowl so that I have some for lunch the next day or I would be out of luck! ha-ha

★★★★★ 1 vote
15 Min
45 Min


1 pkg
johnsonville italian mild sausage links
1 pkg
rigatoni pasta, uncooked
3 Tbsp
olive oil
2 clove
garlic, minced
1 large
red pepper, chunked
1 jar(s)
of your favorite pasta sauce (i used sweet bell pepper)
2 Tbsp
parsley, chopped


1Cook sausage according to package directions. When done slice on the bias or coin slice, keep warm. Cook the rigatoni according to directions, keep warm. In a large pan, place olive oil and garlic, saute lightly for 30 seconds. Add peppers and cook until crisp-tender. Combine cooked sausage and pasta sauce with peppers and heat until warm. Mix with pasta or serve separately. Top with fresh parsley. Serve warm.

About this Recipe

Course/Dish: Pasta, Pork
Regional Style: Italian