Fall sports are in full swing, and the ritual “team dinner” is now part of my schedule. When I’ve got runners that want to carbo load before a big race, I want to do more than buy a frozen lasagna but often don’t have tons of time to pull together an elaborate feast. One of my go-to favorites is any kind of pasta with sausage and tomato sauce. I can’t get enough, and neither can the boys cross country team! This recipe uses prepared pasta sauce (use your favorite), and doctors it a bit to make it more flavorful and taste more like homemade.
Here’s a helpful hint: When cooking pasta, reserve a little of the cooking water just before draining. You can use this to thin your sauce a bit if necessary, and it’s got more body that water straight from the tap.
Italian Sausage Rigatoni
Yield: 6 servings
- 1 package (19 ounces) Johnsonville Mild Italian Sausage Links, grilled
- 1 pound rigatoni pasta
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large sweet red pepper, chopped
- 1 jar (26 ounces) pasta sauce
- 2 tablespoons fresh Italian parsley, chopped
- Parmesan cheese, grated, optional for garnish
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 fragrant. 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 and Parmesan if desired. Serve immediately.
