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Sunday, January 29, 2023
HomeBlogBreaking EggsEasy Family Recipes: Rigatoni with Sausage

Easy Family Recipes: Rigatoni with Sausage

Rigatoni with SausageFall 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.

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