Sausage And Peppers With Rigatoni

15 Min.
15 Min.
4-6
Ingredients
1
pound hot Italian sausage
1 pound hot Italian sausage
1
cup thinly sliced onions
1 cup thinly sliced onions
1
cup thinly sliced red bell pepper
1 cup thinly sliced red bell pepper
1
tablespoon Better Than Bouillon® Roasted Garlic Base
1 tablespoon Better Than Bouillon® Roasted Garlic Base
2
teaspoons Better Than Bouillon® Seasoned Vegetable Base
2 teaspoons Better Than Bouillon® Seasoned Vegetable Base
1
tablespoon minced garlic
1 tablespoon minced garlic
1
(15 ounce) can diced tomatoes
1 (15 ounce) can diced tomatoes
½
cup pasta water
½ cup pasta water
12
ounces rigatoni pasta, cooked al dente according to the package
12 ounces rigatoni pasta, cooked al dente according to the package
cup freshly chopped parsley
⅓ cup freshly chopped parsley
Directions
  1. Add the sausage to a large sauté pan over medium high heat. Use a wooden spoon to break the sausage into large pieces. Sauté the sausage for 5-6 minutes. Add the onions and peppers to the pan and cook for 2-3 minutes more or until the sausage is no longer pink. Add the Roasted Garlic Base, Seasoned Vegetable Base, and garlic to the pan, sauté for 30 seconds more.
  2. Add the diced tomatoes and pasta water to the pan. Bring to a boil. Then, reduce the heat and simmer for 2-3 minutes. Add the rigatoni and parsley to the pan. Toss to combine.
  3. Serve immediately.
Try this dish with Better Than Bouillon Reduced Sodium or Organic Seasoned Vegetable Base.

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