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Italian Sausage Rigatoni


By Tnt-cook (Visit website)

(5.00/5 - 2 votes)






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



PREPARATION



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®.

 





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