This dish was supposed to be "Italian Sausage Rigatoni", a recipe I found in the March 2011 issue of Food Network Magazine. The recipe was actually an ad for Johnsonville Sausage, and since we
I must say, the secret of this dish is grilling the sausage. It gives a somewhat "charcoal-y" flavor to the meat, and it went very well with the pasta. So good!
What you need:
1 pkg (19.76 oz) Italian Mild Sausage
about 2 to 3 cups penne pasta
3 tablespoon olive oil
3 cloves of garlic, minced
1 large red bell pepper, chunked
1 jar (26 oz) of your favorite pasta sauce
2 tablespoons parsley, chopped
What to do:
Grill sausages for about 4-5 minutes per side, until golden brown, about 8 to 10 minutes total. Cool for a couple of minutes, then coin (slice diagonally in rounds).
Cook the penne according to package directions. Keep warm. Meanwhile, place olive oil and garlic in a large pan over medium heat and saute for 30 seconds. Add the peppers and cook until crisp-tender, about 2 minutes.
Combine cooked sausage and pasta sauce with peppers and heat until warm. Mix with the pasta or serve separately. Top with fresh parsley and serve warm.
Tips, Tricks and Tweaks:
1. Use 2 teaspoons of dried parsley if you don't have fresh.
2. Don't like grilled sausage? You can also cook them in a skillet!
3. You can also use the spicy sausage variety, but the mild Italian will give you the perfect balance of heat and savory for this dish.