Saturday, August 29, 2015

Wendell's Rigatoni with Portuguese Sausage

This is a recipe by Foodland's Chef Keoni.  More info about it can be found here. It was so ono, especially with bread and butter on the side. Ack!


3Tablespoonolive oil
2eachPortuguese Sausage sliced bias
3eachbell peppers, thinly sliced, assorted colors
1eachyellow onion, thinly sliced
1⁄2Teaspoonkosher salt
1TeaspoonBlack Pepper
1Pounddry rigatoni pasta, cooked and cooled
1Tablespoonfresh italian parsley chopped
1Teaspoonfresh basil, chopped
1Cupgrated low moisture mozzarella
1Cupgrated parmesan
8Ounce  tomatoes
  1. Heat the oil in a skillet over medium heat. Add the sausages and cook, turning, for 2 minutes.
  2. Add the peppers, onion, and cook for 4 minutes. Add in tomatoes, salt, and pepper. Cook until peppers are soft and tomatoes have burst their skins, 10 minutes.
  3. Fold in pasta and allow to heat through. Add in parsley and basil.
  4. Finish with a cup of grated low moisture mozzarella and the parmesan cheese.


Leslie's pics said...

that looks yummy! I guess we chucked the "no carbs" idea??

jalna said...

I've been really bad these last few weeks, Les. But it's in the back of my mind . . . waaaaay back.

K and S said...

sounds good!

Mark Shelby said...

That looks awesome! And so quick and easy to make! No fuss, no mess. It's like a one pan deal! I would love this! ; )

Susan said...

Ohhh my! How I wish I can stick my fork into my phone to try some!

jalna said...

It tasted very fattening, Kat.

Hope you get to try it out, Mark.

Funny, Susan!

Erick said...

Looks ono and it's easy. Have to try this one.