Rigatoni & Italian Sausage Skillet Meal. Delicious sausages made with premium ingredients. All dishes include self-serve bread bar. Rigatoni is a big, ridged, tubular type of pasta and is used in many saucy, cheesy pasta bakes like this baked rigatoni with meat sauce.

Spicy pepperoni is added to a delicious medley of sauteed Italian sausage, onions, garlic, mushrooms, green bell peppers, tomatoes and fresh basil. Stir cooked rigatoni into the sauce and give it a long, slow simmer until all the flavors meld. Add half of the rigatoni in an even layer. You can have Rigatoni & Italian Sausage Skillet Meal using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Rigatoni & Italian Sausage Skillet Meal

You need 1 (19 oz) of package Johnsonville Mild Italian Sausage links.
It's 1 (16 oz) of box rigatoni pasta.
You need 2 Tbsp of Olive Oil.
Prepare 1/2 cup of diced onion.
Prepare 1/2 cup of chopped roasted red bell pepper.
You need 3 cups of chicken broth.
It's 1/2 cup of half & half.
You need 1 cup of shredded mozzarella cheese.
You need 1 tsp of Italian seasoning.

Any remaining sauce may be reheated and served on the side or reserved for another use. No oil at the bottom of pizza, always full of great toppings, great pizza, I highly recommend them. Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Rigatoni (riggies) pasta is paired with chicken and spicy peppers in a creamy red/white sauce in this specialty of Utica, New York.

Rigatoni & Italian Sausage Skillet Meal step by step

In a large nonstick pan with a lid heat oil. Take sausage out of its casings and brown and break up in the heated pan..
After sausage is thoroughly cooked add rigatoni, diced onion, chopped peppers, and chicken broth..
Place lid on the pan and bring to a boil. Reduce heat to medium low and simmer for 12 to 14 minutes until pasta is tender..
Add the half & half to the pan and simmer for another 5 minutes until sauce thickens..
Turn heat off and sprinkle shredded cheese and Italian seasoning on top. Place lid back on for 2 to 3 minutes until cheese is melted.

Rigatoni [riɡaˈtoːni] are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved, though not as curved as elbow macaroni. Rigatoni characteristically have ridges down their length, sometimes spiraling around the tube, and unlike penne, rigatoni's ends are cut square (perpendicular) to the tube. Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Rigatoni noodles are short, tubular pasta that is widely available.