Monday, November 28, 2016

Rigatoni & Italian Sausage Skillet

Rigatoni & Italian Sausage Skillet


1 19 oz. package Johnsonville Mild Italian Sausage Lings, casings removed
1 16 oz. package Barilla Rigatoni Pasta
2 tablespoon olive oil
1/2 cup onion, diced
1/2 cup roasted red bell pepper, chopped
3 cups chicken broth
1/2 cup heavy cream or 1/2 and 1/2
1/2 cup mozzarella cheese, shredded
1 teaspoon Italian Seasonings


1. In large non stick skillet with lid heat olive oil over medium heat. Add Johnsonville mild Italian sausage links, break apart with wooden spoon. Break into small pieces as you are cooking.
2. After sausage is thoroughly cooked, add Rigatoni, diced onion, roasted bell pepper and chicken broth.
3. Place lid on pan and bring to boil. Reduce heat to medium low simmer, cook for 12-14 minutes until pasta is tender.
4. add heavy cream to pan and simmer for an additional 3-5 minutes sauce will be slightly thickened
5.Turn heat off. Sprinkle shredded mozzarella cheese and Italian seasoning on top. Place lid back on for 2-3 minutes or until cheese is melted.


I Found this recipe at Who needs a Cape

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