Sausage and Pepper Rigatoni
6 portions
30mA mega-filling meal that you can make in your sleep. The fact that this dish freezes well and scales easily makes it great for meal prep.
What you will need
1 lb. Rigatoni
16 oz. Roasted Peppers
1 lb. Italian Sausage
16 oz. Marinara
1/2 cup Parmesan Cheese, optional
Fresh Basil, optional
(Nutritional facts 92 calories, 3.51 g fat, 11.15 g carbohydrates, 4.26 g protein, 6 mg cholesterol, 295 mg sodium)How to cook
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Cook the rigatoni to the desired doneness in salted water at a rapid boil. While the pasta is cooking, you can get the sauce started. When the pasta is cooked, strain it through a large colander and set aside until the sauce is ready.
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Strain the roasted peppers and discard the packing liquid. slice each pepper in half lengthwise. Remove and discard seeds. Slice into strips (around 1/4" wide).
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Brown the sausage in a heavy skillet over medium/high heat.
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Pour in the marinara and stir. Simmer, stirring often, for 8-10 minutes.
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Stir in the sliced peppers.
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Add the cooked rigatoni and stir to coat evenly in sauce.
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Serve with some grated parmesan or fresh basil.
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