Rigatoni With Sausage and Bell Peppers

Ingredients

Ingredient Checklist

  • 1 (16-ounce) box rigatoni pasta
  • 1 pound mild Italian sausage 
  • ½ medium-size red onion, chopped 
  • ½ red bell pepper, cut into strips
  • ½ green bell pepper, cut into strips
  • 1 tablespoon olive oil 
  • 2 garlic cloves, minced
  • ½ cup chicken broth 
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon black pepper
  • ¼ cup chopped fresh basil
  • ¼ cup shredded Parmesan cheese 
  • Step 1Cook pasta according to package directions; drain and set aside.
  • Step 2Cook sausage in a Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink; drain.
  • Step 3Sauté onion and bell peppers in hot oil in Dutch oven over medium-high heat 6 minutes. Add garlic, and sauté 2 minutes. Stir in sausage, cooked pasta, chicken broth, crushed red pepper, and black pepper. Reduce heat to low, and cook, stirring occasionally, 5 minutes or until thoroughly heated. Transfer to a serving dish, and top evenly with basil and cheese. Serve immediately.

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