Tuesday, August 13, 2013

SAUSAGE RIGATONI

1 pkg (approx 20-oz) mild Italian sausage links, coin sliced
1 pkg rigatoni pasta
3 tbsp olive or canola oil
2 garlic cloves, minced
1 large red bell pepper, seeded & minced
1 jar (26-oz) your favorite pasta sauce
2 tbsps fresh chopped parsley

Cook sausage according to the package directions and keep warm.

Cook the pasta according to package directions, drain and keep warm.

In a large skillet saute the garlic in the oil for about half a minute then add peppers and cook until crisp-tender.

Add the sausage and pasta sauce to the skillet and heat until sauce is heated through.  Mix with the pasta, sprinkle with the parsley and serve warm.




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