Rigatoni a la You6 Reviews
“A colorful, zesty meal that satisfies everyone at the table!” - by The Kitchen at Johnsonville Sausage
Original recipe yields 6 servings
- Cook sausage links according to package directions. Meanwhile, cook rigatoni according to package directions; drain and set aside. In a large skillet, heat olive oil until hot. Add garlic; saute for 30 seconds or until golden. Add red peppers; saute for 2 minutes or until crisp-tender.
- Cut sausage into 1/4-inch coin slices; add to skillet. Stir in pasta sauce; heat through. Add pasta; toss to combine. Sprinkle with parsley. Serve immediately. Enjoy immensely. And welcome to Johnsonville®.
Amount Per Serving (6 total)
- 762 cal
- 39.3 g
- 74.2 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"this dish is extra easy to make...I made this dish today for my family and my step daughter and husband really enjoyed it. Instead of fresh garlic I used minced garlic in the jar and I also cut up and..." See more added a tomatoe. I also added garlic powder, season salt, accent and italian seasoning to the sauce to give it more flavor. DELISH!"
"I threw in some sliced onion and fresh sliced mushrooms when I sauteed the red peppers. I sprinkled fresh parmesan cheese over each serving. Very simple, family inhaled it. Paired with a tossed salad ..." See moreand garlic bread, this makes a quick and filling meal."
"I did make some changes but it IS Rigatoni a la You, so I felt it was okay :) I used whole wheat bowtie pasta simply because I had some left over and I can't find whole wheat rigatoni at my normal st..." See moreore. I used the Johnsonville chicken Italian sausage (a favorite in our house) and added some squash, zucchini, and mushrooms to the veggies. I had them in the house and thought, "Why not?" I added some crumbled feta on top, but my husband dusted his with parmesan. Both were really good! I used plain tomato sauce seasoned at home with dried basil, oregano, and parsley. This dish was quick enough for a weeknight meal but good enough that I served it to a dinner guest (on a weeknight - ha.) Nice little recipe to have in the arsenal for last-minute dinners."
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