Rigatoni & Italian Sausage Skillet Meal

• Meat

  • 1 19 oz. pkg. Johnsonville mild italian sausage, Links

• Produce

  • 1/2 cup Onion
  • 1/2 cup Red bell pepper, roasted

• Canned Goods

  • 3 cups Chicken broth

• Pasta & Grains

  • 1 16 oz. pkg. Barilla rigatoni pasta

• Baking & Spices

  • 1 tsp Italian seasonings

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 2 cup heavy cream or 1/2 and 1/2
  • 1/2 cup Mozzarella cheese

Found on whoneedsacape.com

Ingredients

• 1 19 oz. pkg. Johnsonville Mild Italian Sausage Links, casings removed
• 1 16 oz. pkg. Barilla Rigatoni pasta
• 2 T olive oil
• 1/2 cup onion, diced
• 1/2 cup roasted red bell pepper, chopped
• 3 cups chicken broth
• 1/2 cup heavy cream or 1/2 and 1/2
• 1/2 cup mozzarella cheese, shredded
• 1 t Italian seasonings

Directions

• In large non-stick skillet with lid heat olive oil over medium heat. Add Johnsonville Mild Italian Sausage links, break apart with wooden spoon. Break into small pieces as you are cooking.
• After sausage is thoroughly cooked, add into pan: Barilla Rigatoni, diced onion, roasted bell pepper, and chicken broth.
• Place lid on pan and bring to a boil. Reduce heat to a medium-low simmer, cook for approximately 12-14 minutes until pasta is tender.
• Add heavy cream to pan and simmer an additional 3-5 minutes, sauce will be slightly thickened.
• Turn heat off. Sprinkle shredded mozzarella cheese and Italian seasoning on top. Place lid back f on for 2-3 minutes or until cheese has melted.