italian sausage rigatoni
(1 rating)
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 rating)
yield
6 serving(s)
prep time
15 Min
cook time
45 Min
Ingredients For italian sausage rigatoni
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1 pkgjohnsonville italian mild sausage links
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1 pkgrigatoni pasta, uncooked
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3 Tbspolive oil
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2 clovegarlic, minced
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1 lgred pepper, chunked
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1 jarof your favorite pasta sauce (i used sweet bell pepper)
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2 Tbspparsley, chopped
How To Make italian sausage rigatoni
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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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