italian sausage rigatoni
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
prep time
15 Min
cook time
45 Min
method
---
yield
6 serving(s)
Ingredients
- 1 package johnsonville italian mild sausage links
- 1 package rigatoni pasta, uncooked
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large red pepper, chunked
- 1 jar of your favorite pasta sauce (i used sweet bell pepper)
- 2 tablespoons parsley, chopped
How To Make italian sausage rigatoni
-
Step 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.
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