Italian Sausage Rigatoni

Johnsonville

1 pkg. (19.76 oz.) Italian sausage links, grilled and coin-sliced

1 pkg. rigatoni pasta

3 tbsp. olive oil

2 cloves garlic, minced

1 large red pepper, chunked and sautéed

1 jar (26 oz.) of your favorite pasta sauce

2 tbsp. parsley, chopped

Cook sausage according to package directions, keep warm. 

My package of sausage did not include directions.

I rolled it around in a skillet with 3 tbsp water for like 10 minutes. It seemed to get cooked. 

And then there was  meat.

Cook the rigatoni according to directions, keep warm. 

Rigatoni, blissfully unaware of the terrible comma splices that preceded it.

In a large pan, place olive oil and garlic, sauté lightly for 30 seconds. Add peppers and cook until crisp-tender. 

Smellin' good, smellin' good.

Combine cooked sausage and pasta sauce with peppers and heat until warm. 

Smellin' REALLY good!

Mix with the pasta or serve separately. Top with fresh parsley. Serve warm. 

I just dumped it all on. Because why not.

Tidy little dinner!

My Rating: 4/5 "Delicious. Simple, easy, and unpretentious. And anything with sausage is usually a pretty decisive win."