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Italian Sausage and Peppers with Pasta

This was another one of those recipes I found snooping through my Mom's cookbook cupboard while I was in Utah. I found this one on a loose sheet tucked into the back of a cookbook and knew immediately that Glen would love the heartiness of the sausage while I liked that the heavy meat is balanced out by the healthy pasta and vegetables. The kids loved it too. I found a similar recipe on Rachel vs. the Kitchen (without the noodles) and loved her idea of adding a marinara sauce in there with it too.

The ingredients:
Click here for printable recipe.

1-1/2 lbs. Italian sausages, about 12 links
1 Tbs. olive oil
2 cloves garlic, minced
1 yellow onion, thinly sliced
2 green peppers, cored and thinly sliced
1 red pepper, cored and thinly sliced
2 cups chopped Italian tomatoes
1 Tbs. dried Italian seasoning
1 lb. package rigatoni pasta, cooked according to package directions and drained

In a large skillet, saute the sausages in oil until browned. Removed sausages from pan and cut into 1-inch pieces. Set aside. Add garlic, onions, and peppers to same skillet. Cook on medium heat, stirring often, until peppers are softened slightly, about 5 minutes. Add the tomatoes, seasoning, and sausages to pan. Cover and cook for another 10 minutes. Toss sausages and peppers with pasta; place in bowl. Serve hot. Makes 6 servings.

Enjoy!
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