rigatoni with sweet italian sausages and peppers
Quick and easy meal and very satisfying. The Asiago garlic bread is a nice accompaniment with this pasta,great for slopping up all of the sauce! Yum!
prep time
15 Min
cook time
45 Min
method
---
yield
6-8 serving(s)
Ingredients
- 1 pound rigatoni pasta, cooked
- 2 pounds italian sausage, sweet
- 4 medium assorted bell peppers red,green,yellow or orange
- 1 medium sweet onion
- 4-6 cloves garlic
- 3/4 cup parsley, italian
- 6-8 - fresh basil leaves,cut into strips.
- 1 can 28oz. italian plum tomatoes
- 1/4 cup olive oil
- 1 teaspoon italian seasoning
- 1 pint parmigiano-reggiano, grated
- 1 large loaf of good crusty italian bread
- 1 stick butter
- 3 tablespoons minced garlic
- 1 cup asiago cheese, grated
How To Make rigatoni with sweet italian sausages and peppers
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Step 1Use half of the olive oil to coat the sausage links and either fry them or bake them in the oven at 350 for thirty minutes. Using a large skillet,use the remainder of the olive oil to sauté the garlic,onions,peppers and spices. Add the Italian tomatoes and simmer for ten to fifteen minutes stirring occasionally. Note: reserve some of the parsley for garnish,about a tablespoon or so.
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Step 2In the mean time cook the pasta according to directions,I make mine el dente as the liquids from the sauce will soften it more. Split the bread length wise in half,butter generously,top with the Asiago cheese and broil until golden brown,sprinkle with parsley and cut into pieces on the bias.(at an angle).
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Step 3Mix everything together well,place in an appropriate serving dish,garnish with the cheese and a little fresh parsley and serve with the Asiago Garlic Bread. Enjoy this with a nice Chianti wine,delicious! :)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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