Ingredients
- 5 hot Italian sausage links (1 pkg), cut in 1" pieces on an angle
- 1 pound rigatoni
- 1 large red pepper, chopped (not too small)
- 1 medium onion, chopped (not too small)
- 3 cloves of garlic, minced
- 1 (26 ounce) jar (approximately) pasta sauce
- 1/4 cup chicken broth or white wine
- 2 tablespoons olive oil
- 2 to 3 tablespoons fresh parsley, fine chopped
- Salt and pepper to taste
- Garnish: pecorino romano (parmesan can be substituted), optional
How to Make
-
Step 1: Sausage, Peppers, and Onions ... In a very large saute pan, add the oil and bring to medium high to high heat. Add the sausage and saute 4-5 minutes. You want to get a nice char / crust, or browning on the sausage. Then, reduce the heat to medium and add the peppers, onions and garlic and cook until tender, about 5 minutes; making sure to stir often, as you don't want the garlic to burn.
-
Step 2: Sauce ... Once the onions and peppers are tender, deglaze with the chicken broth or wine, and scrape up any bits from the bottom of the pan. Cook just a minute, then add the pasta sauce and mix to combine; simmer on medium heat until the sauce is heated through (5 minutes). Check for any additional seasoning - salt or pepper, and season to taste.
-
Step 3: Pasta ... As you cook the sausage, peppers, and onions; cook the pasta according to package directions in plenty of salted water.
-
Step 4: Finish and Serve ... Drain the pasta, add to the sausage, mix and toss; then cook 5 minutes until everything is combined. Stir in the parsley and ENJOY! Garlic bread and a salad make the perfect weeknight dinner. Garnish with cheese if you want; I prefer it without cheese.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.