Ingredients
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1 lb rigatoni pasta, uncooked
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3 tablespoons olive oil
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2 garlic cloves, minced
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1 large red pepper, coarsely chopped
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1 large green pepper, coarsely chopped
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26 ounces of your favorite pasta sauce (I use a little more)
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1 tablespoon fresh parsley, chopped
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freshly grated parmesan cheese
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1 lb hot Italian sausage link, grilled and coin-sliced
Instructions
- Cook rigatoni according to package directions; drain, keep warm and set aside.
- Heat olive oil in large skillet; remove casing from sausage links and cut in coin-like slices.
- Add to skillet and cook until no longer pink.
- Add garlic and saute lightly for about 30 seconds.
- Add peppers and cook until crisp-tender.
- Add pasta sauce with peppers and heat until warm.
- Add the rigatoni or serve separately.
- Top with fresh parsley and parmesan cheese.