Recipe courtesy of Carmella’s Restaurant, Appleton
Ingredients
- 1 lb rigatoni pasta
- 1 jar Carmella’s ‘House Marinara Sauce’
- 4 links favorite Italian Sausage (Haen Meats makes a great one!)
- 3 Tbls extra virgin olive oil
- 1 red pepper sliced
- 1 green pepper sliced
- 1 yellow pepper sliced
- 1 large white or yellow onion sliced
- 1 tsp chopped fresh garlic (3-4 cloves)
- sea salt & cracked black pepper (to taste)
- chopped fresh parsley (to garnish)
- grated parmesan reggiano (to garnish)
Instructions
Cook pasta in salted water. Lightly coated with 1 Tbsp of XVOO (Extra Virgin Olive Oil) to avoid sticking. In a large sauté pan, cook the sausage until browned, slice and set aside.
In the same sauté pan (do not rinse), add peppers, onions & garlic. Sauté over medium heat until soft (do not brown).
Add marinara sauce to same sauté pan and heat over low heat for 7-8 minutes.
Add pasta to sauté pan and cook for 1-2 minutes.
Transfer to serving bowl and garnish with fresh parsley & parmesan.
