Italian Sausage Rigatoni And Peppers

• 1 lb hot Italian sausage link, grilled and coin-sliced
• 1 lb rigatoni pasta, uncooked
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 large red pepper, coarsely chopped
• 1 large green pepper, coarsely chopped
• 26 ounces of your favorite pasta sauce (I use a little more)
• 1 tablespoon fresh parsley, chopped
• freshly grated parmesan cheese

1. Cook rigatoni according to package directions; drain, keep warm and set aside.
2. Heat olive oil in large skillet; remove casing from sausage links and cut in coin-like slices.
3. Add to skillet and cook until no longer pink.
4. Add garlic and saute lightly for about 30 seconds.
5. Add peppers and cook until crisp-tender.
6. Add pasta sauce with peppers and heat until warm.
7. Add the rigatoni or serve separately.
8. Top with fresh parsley and parmesan cheese.

hot italian sausage, rigatoni pasta, olive oil, garlic, red pepper, green pepper, pasta sauce, fresh parsley, parmesan cheese

Taken from www.food.com/recipe/italian-sausage-rigatoni-and-peppers-451153 (may not work)