Rigatoni with Italian Sausage and Red Peppers
The key to this meal...it uses an expensive lean all natural sausage that costs nearly $5...but when paired with inexpensive pasta and veggies all from the garden, it's not as terribly priced as it could be! It's all about the balance!
Servings - 4 servings
Ingredients
- 1 lb. Italian sausage
- 1 lb. rigatoni pasta
- 1/2 small yellow onion
- 1 small red bell pepper
- 1 small green bell pepper
- banana pepper
- 2 medium tomatoes
- 2 tsp minced garlic
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Brown the sausage in a skillet. Once browned, place onto a plate with paper towels to drain/absorb the grease. Pour off any excess grease, leaving just a little to saute the veggies.
- While browning, start the pasta. Cook the rigatoni according to package directions. Set aside 1/3 cup pasta cooking water and drain.
- Chop all the veggies. In the same skillet that you browned the sausage, saute the veggies with the minced garlic for 5 to 7 minutes, or until peppers begin to soften.
- Toss the cooked rigatoni, plus 1/3 cup pasta cooking water, browned sausage and the sauteed veggies in the saucepan or in a large mixing bowl. (Optional...sprinkle in some parmesan cheese.)
- Serve Rigatoni with Italian Sausage and Red Peppers.