Made this the other night, went over pretty well -
Ingredients:
1 tablespoon vegetable oil
14 oz package smoked pork sausage, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
3 cloves garlic, minced
28 oz can crushed tomatoes
1 teaspoon Creole seasoning
½ teaspoon cayenne pepper
½ teaspoon dried thyme
¼ teaspoon salt
16 oz package rigatoni pasta
Instructions:
Heat oil in a large skillet over medium-high heat. Add sausage, and cook 6 minutes or until browned, turning often. Add bell peppers, onion, and garlic; cook 6 minutes or until
tender. Stir in tomatoes, Creole seasoning, cayenne pepper, thyme, and salt. Reduce heat to medium, and cook, stirring frequently, 5 minutes or until thoroughly heated. Cook pasta according to package directions. Serve sausage mixture over pasta.
That's copypasta (pun intended) of the recipe. I usually tweak it and make garlic-butter-wine sauce while cooking the sausage, then add some diced tomatoes as well as the crushed. Throw in some parsley flakes and basil. If I need to really extend it, I add some kind of pasta sauce after cooking the rigatoni, then combine the whole mess in a stock pot and let it simmer for an hour or so on low heat.
Edit: Recipe calls for veg oil, but ffs use EVOO.
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