Italian Sausage & Peppers Rigatoni

Start a pot of water for the pasta and cook it until al dente, following the instructions on the package.

Preheat a large skillet with sides over medium heat. Add a little olive oil and the sausages, cooking them until the outsides are browned, and they’re just firm enough to hold their shape. Remove them from the skillet and let them cool slightly. Once they’re cool enough to handle, slice the sausages into 1/2‑inch coins. No need to clean the skillet; leave the drippings behind.

Slice the onion and bell pepper into strips and add them to the same skillet. Sauté for a few minutes, just until the vegetables begin to soften.

Add the sausages back to the pan and cook until they’re fully cooked through and no longer pink. Drain off any excess fat.

Heat your marinara sauce, then add the drained, cooked pasta and the sauce to the skillet with the sausages, onions, and peppers.

Toss everything together until the pasta is fully coated and well combined. Serve with fresh chopped parsley.

Enjoy!

Love Italian food? Here are a few of our favorites:

• Creamy Tomato Sausage Pasta with Herbed Ricotta
• Prosciutto Pasta Primavera
• Chicken Milanese
• Broccoli Shrimp Alfredo
• Italian Lime & Mint Granita
• Roasted Garlic Cheese Bread
• Chicken Bolognese Pasta
• Scallops Pomodoro