Sausage And Peppers With Rigatoni

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Try this dish with Better Than Bouillon Reduced Sodium or Organic Seasoned Vegetable Base.

Recipe tags: vegetable base, easy difficulty, main, pork, skillet

Ingredients

Quantity	Ingredient
1 lb	hot Italian sausage
1 cup	thinly sliced onions
1 cup	thinly sliced red bell pepper
1 Tbsp	Better Than Bouillon^® Roasted Garlic Base
2 tsp	Better Than Bouillon^® Seasoned Vegetable Base
1 Tbsp	minced garlic
1 can	(15-ounce) diced tomatoes
½ cup	pasta water
12 oz	rigatoni pasta, cooked al dente according to the package
⅓ cup	freshly chopped parsley

Directions

1

Cook rigatoni pasta al dente according to package. Reserve a ½ cup of the paster water for later.
2

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.
3

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.
4

Serve immediately.

Print recipe

Recipes