Johnsonville® Italian Sausage Rigatoni Recipe
Johnsonville® Italian Sausage Rigatoni Recipe photo by Johnsonville®

Johnsonville® Italian Sausage Rigatoni Recipe

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4.5 5 9
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It’s amazing what one ingredient can do. Add Johnsonville Italian Sausages to any basic pasta dish to create something truly outstanding! The sausage does a great job complimenting the pasta, peppers, garlic and sauce. This great, no-hassle recipe is a must for pasta lovers!
TOTAL TIME: Prep: 10 min; Cook: 20 min
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min; Cook: 20 min
MAKES: 4-6 servings

Ingredients

  • 1 package (19 ounces) Johnsonville® Mild Italian Sausage Links
  • 1 package (16 ounces) rigatoni pasta, cooked and drained
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 large sweet red bell pepper, chopped
  • 1 jar (24 ounces) marinara sauce
  • 2 tablespoons chopped parsley

Directions

  1. Cook sausage links according to package instructions; drain, cut into 1/2-inch pieces and set aside. In a skillet, heat oil over medium heat and sauté garlic and red pepper until crisp-tender. Add prepared sausage, pasta, and marinara sauce; cook and stir until heated through. Sprinkle with parsley. Serve.
Originally published as Johnsonville® Italian Sausage Rigatoni in Johnsonville® Sausage 2016

Reviews for Johnsonville® Italian Sausage Rigatoni

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 3, 2013

"Very easy and full of flavor. Nice weekday meal. I used turkey sausage."

MY REVIEW
Reviewed Nov. 11, 2012

"Simple but good. An easy way to spice up jarred sauce."

MY REVIEW
Reviewed Mar. 30, 2012

"Very quick and easy. Makes a perfect dinner when you don't want to spend all night in the kitchen."

MY REVIEW
Reviewed Feb. 21, 2012

"My Husband just LOVES this recipe! We make it at least once a month! My kids love it, too! We use dried parsley sometimes and sprinkle just a little bit on top! We love this recipe very much! Hearty, easy, and delicious!"

MY REVIEW
Reviewed Feb. 18, 2012

"Easy and delicious!"

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