Rigatoni with Sausage
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
sausage
italian |
|
| ¼ | cup |
pepperoni
peppers |
*
|
| 1 | clove |
garlic
minced |
|
| ½ | cup |
olives
quartered |
*
|
| 2 | cups |
spaghetti sauce
|
|
| 1 | cup |
cheese
grated |
|
| ¼ | cup |
red wine
dry or water |
*
|
| 4 | cups |
rigatoni pasta
hot, cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sausage
italian |
|
| 59 | ml |
pepperoni
peppers |
*
|
| 1 | clove |
garlic
minced |
|
| 118 | ml |
olives
quartered |
*
|
| 473 | ml |
spaghetti sauce
|
|
| 237 | ml |
cheese
grated |
|
| 59 | ml |
red wine
dry or water |
*
|
| 946 | ml |
rigatoni pasta
hot, cooked |
*
|
Directions
- Remove Casing ** Sliced and Drained In 10 qt skillet over medium heat, cook sausage until browned, stirring to separate meat.
Spoon off fat.
Add garlic, sauce, wine and peppers.
Heat to boiling. Reduce heat to low; simmer 5 min, stirring occasionally. Add olives, ½ cup cheese and rigatoni; toss to coat well. Serve topped with remaining cheese.
