Rigatoni with Sausage, Peppers and Parmesan
Sausage pairs perfectly with pasta, especially rigatoni, rotini (twists), and Orecchiette. I like to use the smaller pastas because they absorb all the flavors of this dish. This dish is so easy, and delicious. Everyone will love it!
1 box of rigatoni (about 1 lb.)
1 cup mixed peppers, choppedolive oil
1 pound italian sausage (I prefer sweet)
4 cloves garlic, minced
1/2 cup fresh parmesan cheese
salt to taste
pasta water, as needed
Slice italian sausage, and fry it, in a little olive oil, breaking it up into bits. Add the garlic and peppers and saute. In a seperate pot, boil rigatoni in water and add a bit of salt. When al dente, pour the pasta it into a strainer. When the water is removed, pat the pasta dry with a paper towel. Put the pasta in a mixing bowl and add the cooked peppers/sausage/garlic mixture. Toss ingredients and add oil, salt, pepper (if desired), and all the parmesan cheese. Toss well and taste test. If needed, add another splash of olive oil, salt, or parmesan to finish. Serve with crusty italian bread!
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