Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, rigatoni w/ green peppers, italian sausage and garlic. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Rigatoni w/ Green Peppers, Italian Sausage and Garlic is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Rigatoni w/ Green Peppers, Italian Sausage and Garlic is something which I have loved my whole life. They are nice and they look fantastic.

Italian Sausage & Peppers Rigatoni. with spinach and Parmesan. Fennel seed-flecked Italian sausage gets pan-seared and tossed with tender bell peppers and al dente tubes of rigatoni. Stem, seed, remove ribs, and slice both green and red bell peppers into thin strips.

To get started with this particular recipe, we must prepare a few components. You can have rigatoni w/ green peppers, italian sausage and garlic using 10 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Rigatoni w/ Green Peppers, Italian Sausage and Garlic:

1. Get 1 box Rigatoni
2. Make ready cup hot water
3. Take 1 italian seasoning (garnish)
4. Get Sauce Ingredients
5. Take 1 packages Hot Italian Sausage (links or in a roll)
6. Take 1 green pepper (chopped)
7. Take 2 garlic cloves (diced)
8. Make ready 1 can red pasta sauce (preferably francisco rinaldi's traditional or marinara)
9. Make ready 1 1/2 tbsp olive oil, extra virgin
10. Get 2 pinch ground cinnamon

Meanwhile, cook rigatoni according to package directions; drain and set aside. In a large skillet over medium heat. Baked Rigatoni with Fennel, Sausage and PeperonataWilliams-Sonoma. I only had bacon, not sausage, and used a tiny bit of fresh basil and fresh spinach which is what I had on.

Instructions to make Rigatoni w/ Green Peppers, Italian Sausage and Garlic:

1. Boil a pot of hot water for pasta (optional-add salt).
2. Add rigatoni to boiled water and stir occasionally for 11-13 minutes.
3. In a skillet, add a cup of water to medium heat, then add Italian sausage.
4. Cover sausage when it starts to sizzle for five mintues and let simmer.
5. Uncover sausage and return heat on medium high to brown for six minutes. Keep uncovered.
6. Turn sausage over for another six to seven minutes or remove when fully brown. Save some of the sausage juice in pan.
7. Place cooked sausage on a plate to cool down, then cut into quarter sized pieces. Keep sausage covered and warm.
8. In a small saute pan, add olive oil to medium high heat until sizzling, then add chopped garlic and green pepper. Cook for about three minutes. Remember to stir occasionally.
9. Place the cut up sausage back into its pan and reheat on medium heat.
10. Add the cooked garlic, onions, and olive oil drippings to the sausage and mix well for three minutes. Add a couple pinches of ground cinnamon.
11. Pour pasta sauce over sausage and mix well. Let sauce simmer uncovered stirring frequently until piping hot.
12. Mix cooked rigatoni with sauce thoroughly and serve!

I serve it with crusty Italian bread or garlic bread and a salad. Feel free to use hot or sweet Italian sausage. Cook rigatoni according to package directions; drain, keep warm and set aside. Heat olive oil in large skillet; remove casing from sausage links and cut in coin-like slices. The Bald Chef make a classic Italian recipe Rigatoni Italian Sausage Peppers, and Onions.

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