Tuesday, March 8, 2011

Italian Sausage Rigatoni

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. 


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®.

1 comment:

  1. Looks tasty to me! I love good pasta dishes like this.