edible communities

RIGATONI WITH ITALIAN SAUSAGE, PEPPERS & ONIONS

Recipe courtesy of Carmella’s Restaurant, Appleton

November 15, 2018

Ingredients

  • 1 lb rigatoni pasta
  • 1 jar Carmella’s ‘House Marinara Sauce’
  • 4 links favorite Italian Sausage (Haen Meats makes a great one!)
  • 3 Tbls extra virgin olive oil
  • 1 red pepper sliced
  • 1 green pepper sliced
  • 1 yellow pepper sliced
  • 1 large white or yellow onion sliced
  • 1 tsp chopped fresh garlic (3-4 cloves)
  • sea salt & cracked black pepper (to taste)
  • chopped fresh parsley (to garnish)
  • grated parmesan reggiano (to garnish)

Instructions

Cook pasta in salted water. Lightly coated with 1 Tbsp of XVOO (Extra Virgin Olive Oil) to avoid sticking. In a large sauté pan, cook the sausage until browned, slice and set aside.

In the same sauté pan (do not rinse), add peppers, onions & garlic. Sauté over medium heat until soft (do not brown).

Add marinara sauce to same sauté pan and heat over low heat for 7-8 minutes.

Add pasta to sauté pan and cook for 1-2 minutes.

Transfer to serving bowl and garnish with fresh parsley & parmesan.

Ingredients

  • 1 lb rigatoni pasta
  • 1 jar Carmella’s ‘House Marinara Sauce’
  • 4 links favorite Italian Sausage (Haen Meats makes a great one!)
  • 3 Tbls extra virgin olive oil
  • 1 red pepper sliced
  • 1 green pepper sliced
  • 1 yellow pepper sliced
  • 1 large white or yellow onion sliced
  • 1 tsp chopped fresh garlic (3-4 cloves)
  • sea salt & cracked black pepper (to taste)
  • chopped fresh parsley (to garnish)
  • grated parmesan reggiano (to garnish)