Friday, June 20, 2014

Tuscan Sausage and Rigatoni From Best Meals Happen At Home

SERVINGS:8   |   PREP TIME: 20 Minutes
COOK TIME: 20 Minutes   
1           lb. sweet or hot Italian pork sausage, casing removed
1           package (8 oz.) sliced mushrooms
1           cup Green Giant® sweet peas (canned)
2 2/3     cups Prego® Traditional Italian Sauce or
             Prego® Marinara Italian Sauce
2/3        of a 16-ounce package large tube-shaped pasta (rigatoni),
             cooked according to package directions (about 6 cups)
1/3        cup grated Parmesan cheese

1. Cook the sausage in a 10-inch skillet over medium-high
    heat until it's well browned, stirring often to separate meat.
    Pour off any fat. 
2. Stir the mushrooms and peas in the skillet. Cook for 
    5 minutes or until the mushrooms are tender, stirring often. 
3. Stir the sauce in the skillet. Reduce the heat to medium. 
    Cook until the mixture is hot and bubbling, stirring occasionally. 
4. Place the pasta into a large serving bowl. Pour the sausage 
    mixture over the pasta and toss to coat. Top with the cheese. 

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