Rigatoni with sausage and bell peppers
Recipe by Judy Walton
1 (16 oz.) box Barilla Rigatoni Pasta 1 lb. mild Italian sausage ½ med. size red onion, chopped ½ red bell pepper, cut into strips ½ green bell pepper, cut into strips 1 Tbsp. olive oil 2 garlic cloves, minced ½ cup chicken broth ¼ tsp. crushed red pepper ¼ tsp. black pepper ¼ cup fresh basil ¼ cup shredded Parmesan cheese
1. Cook pasta according to package directions; drain and set aside. Cook sausage in a Dutch oven over med. High heat, stirring until sausage crumbles and is no longer pink; drain. Saute onion and bell peppers in hot oil in Dutch oven over med. High heat 6 minutes. Add garlic, and sauté 2 minutes. Stir in sausage, cooked pasta, chicken broth, crushed red pepper, and black pepper. Reduce heat to low, and cook, stirring occasionally, 5 minutes or until thoroughly heated. Transfer to a serving dish, and top with basil and cheese. Serve immediately.
main courses, meats December 08, 2013 14:37
No one has liked this recipe.
No comments yet.