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

How to Make Italian Sausage Rigatoni


  • 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.

Printable Recipe Card

About Italian Sausage Rigatoni

Course/Dish: Pasta, Pork
Regional Style: Italian