I found a recipe for Italian sausage in the Sunday paper. It looked delicious. I had some Italian sausage already, so I decide to make it. I am glad I did. It was delicious. The recipe called for Rigatoni, but I used Penne because that is what I had. I went to the Johnsonville website and found the recipe for Italian Sausage Rigatoni there.
WHAT YOU NEED
1 pkg. (19.76 oz.) Johnsonville® Italian Mild Sausage Links
1 pkg. (1 lb.) rigatoni pasta
3 Tbsp. Olive oil
2 cloves garlic, minced
1 lg. Sweet red pepper, chopped
2 Tbsp. Italian parsley, chopped
1 jar (26 oz.) of your favorite pasta sauce
Cook sausage links according to package directions.
Meanwhile, cook rigatoni according to package directions; drain and set aside.
In a large skillet, heat olive oil until hot.
Add garlic; sauté for 30 seconds or until golden.
Add red peppers; sauté for 2 minutes or until crisp-tender.
Cut sausage into 1/4-inch coin slices; add to skillet. Stir in pasta sauce; heat through.
Add pasta; toss to combine. Sprinkle with parsley.
Serve immediately. Enjoy immensely. And welcome to Johnsonville®.