Thought we would try something different again for dinner.
Like I said I am not one to try too many different foods so this is a big
stepping stone for me. I found a recipe in my coupon paper and the picture
looked amazingly yummy, so I thought what the heck let’s give it’s a shot. It’s
called Italian Sausage Rigatoni sounds good enough right?? Well here is the recipe….
Italian Sausage Rigatoni
Serves 6
Ready in 35 minutes (give or take)
Ingredients
1 pkg. (19 oz) Johnsonville Italian Mild Sausage Links (you could use hot or sweet too)
1 Jar (24 oz) Classico Tomato & Basil Pasta Sauce
1 Pkg (1 lb.) Rigatoni Pasta (I used Barilla Whole Grain Penne instead of the rigatoni)
3 Tbsp. Olive Oil
2 Cloves garlic, minced (or you can use 2 tsp. of Pre-minced Garlic)
1 lg. sweet red pepper, Chopped
2 Tbsp. Italian parsley, Chopped
Preparation:
1) Cook sausage according to package directions.
2) Meanwhile, cook pasta according to directions on package; drain and set aside.
3) In 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 Classico pasta sauce; heat through. Add pasta; toss to combine and sprinkle with parsley.
Combine with:
For those of you who may be in a rush you can use the New York Texas Toast and follow directions.
I made my own garlic toast by buying a loaf of the Michigan Big Italian bread, Some garlic spread and I added monetary jack and mozzarella cheese. In order to do these spread the garlic spread on the bread and sprinkle cheese on bread cook until cheese is melted.
To drink:
I had a small (very small because of nursing) glass of wine My two favorite wines are relatively cheap (or so I think) but you could get Cabernet Sauvignon of your choice and the taste matches perfectly.
ENJOY and let me know what you thought of it!!
Oh and my personal review..I LOVED IT!
Italian Sausage Rigatoni
Serves 6
Ready in 35 minutes (give or take)
Ingredients
1 pkg. (19 oz) Johnsonville Italian Mild Sausage Links (you could use hot or sweet too)
1 Jar (24 oz) Classico Tomato & Basil Pasta Sauce
1 Pkg (1 lb.) Rigatoni Pasta (I used Barilla Whole Grain Penne instead of the rigatoni)
3 Tbsp. Olive Oil
2 Cloves garlic, minced (or you can use 2 tsp. of Pre-minced Garlic)
1 lg. sweet red pepper, Chopped
2 Tbsp. Italian parsley, Chopped
Preparation:
1) Cook sausage according to package directions.
2) Meanwhile, cook pasta according to directions on package; drain and set aside.
3) In 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 Classico pasta sauce; heat through. Add pasta; toss to combine and sprinkle with parsley.
Combine with:
For those of you who may be in a rush you can use the New York Texas Toast and follow directions.
I made my own garlic toast by buying a loaf of the Michigan Big Italian bread, Some garlic spread and I added monetary jack and mozzarella cheese. In order to do these spread the garlic spread on the bread and sprinkle cheese on bread cook until cheese is melted.
To drink:
I had a small (very small because of nursing) glass of wine My two favorite wines are relatively cheap (or so I think) but you could get Cabernet Sauvignon of your choice and the taste matches perfectly.
ENJOY and let me know what you thought of it!!
Oh and my personal review..I LOVED IT!
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