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Tuscan Rigatoni

Ingredients

  • 1 lb. penne pasta, uncooked
  • 1/4 cup olive oil
  • 12 oz. asparagus
  • 12 oz. peas
  • 12 oz. sliced yellow bell peppers
  • 2 oz. chopped garlic
  • 1-1/2 lb. Polish sausage links, cut into 1/4-inch thick pieces
  • 18 oz. canned tomato sauce
  • 8 oz. shredded Parmesan cheese
  • 2 oz. thinly sliced fresh basil

Directions

  • 1. Cook pasta according to package directions to al dente; drain. Place pasta in ice bath.
  • 2. Cook asparagus, peas, peppers and garlic in oil in large sauté pan on medium-high heat 3 minutes.
  • 3. Stir in sausage. Cook an additional 3 minutes.
  • 4. Stir in tomato sauce. Bring to a boil; reduce heat. Simmer, uncovered, 3 minutes.
  • 5. Drain pasta. Stir into sauce. Heat through.
  • 6. Divide pasta mixture evenly among 8 plates. Garnish each with Parmesan cheese and basil before serving.
  • Nutritional information per serving: Calories 711; Total Fat 40g; Saturated Fat 14g; Trans Fat 0; Cholesterol 96mg; Sodium 1429mg; Total Carbohydrate 52g; Dietary Fiber 3g; Total Sugars 5g; Protein 27g

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