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Italian Sausage, Red Pepper and Mushroom Rigatoni Recipe

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This recipe for Italian Sausage, Red Pepper and Mushroom Rigatoni is from The Waldner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound hot italian sausage
1 pound rigatoni, penne or corkscrew pasta
1 teaspoon canola or olive oil
1 large onion, chopped
4 cloves garlic, minced
2 sweet red peppers, cut in chunks
2 Cups thickly sliced mushrooms
1 can (28 oz) diced tomatoes
2 teaspoons dried basil
2 teaspoons dried oregano
1freshly ground pepper
1/2 Cups chopped fresh parsley, dill or basil
2 tablespoons freshly grated parmesan cheese
Directions:
Directions:
In skillet, cook sausage over medium heat until no longer pink in centre, 15 to 20 minutes. Drain well; cut into thin round slices.Meanwhile, in large pot of boiling water, cook pasta until tender but firm; drain and return to pot.In nonstick pan, heat oil over medium heat; cook onion until tender, about 5 minutes. Add garlic, red peppers and mushrooms; cook, stirring often for 5 minutes. Add tomatoes, basil and oregano; simmer, uncovered, for 5 minutes. Add cooked sausage, and pepper to taste. Pour over pasta; toss to mix. Sprinkle with parsley and Parmesan; toss again.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Recipe from Lighthearted at Home by Anne Lindsay in conjunction with the Heart and Stroke Foundation.

 

 

 

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