Rigatoni with Peppers and Italian Sausage

HEB Chef Anna Ferrando


1 lb fresh ground Italian Sausage

1 small onion, julienne sliced

1 bell pepper, julienne sliced

1 jar Orti Di Calabria Vodka Sauce

1 tablespoon Adam's Reserve House Rub

1 pkg. Ravarino and Freschi Rigatoni Pasta, cooked 

· Parmesan cheese and fresh basil, as garnish


1.      Cook pasta as directed on the package.

2.      In large skillet brown sausage and cook onions and peppers on medium-high heat. Add rub while cooking.

3.      Add sauce and cooked rigatoni pasta.

4.      Remove from heat and garnish pasta with parmesan cheese and fresh basil.

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