Andali Rigatoni Recipe
"Tubular pasta (al olio) served with grilled sliced sausage, topped with RR Italian Peppers and sprinkled with Parmesan cheese" - Rose Romano
Ingredients
1 lb of Rigatoni Pasta
1.5 lbs of Italian Sausage links
4 tbsp Olive Oil
2 small Garlic Cloves
1 Shallot & 1/2 tsp Salt & Basil
3 tbsp of RR Italian Peppers
1 tsp of Parmesan Cheese
Instructions
Cook one pound of rigatoni pasta (al dente).
In small pan, low heat, combine 4 TBS olive oil, two small garlic cloves and one shallot (both minced), ½ tsp salt and dry basil; sauté 2-3 minutes, stirring.
Grill 1.5 lbs of Italian sausage links, let rest for five minutes and slice into bite size pieces.
Strain pasta; in same pot (empty) combine olive oil mixture, pasta, sliced sausage and stir well. Heat on low for one minute, stirring.
Place portions on dishes; sprinkle with 1 tsp grated Parmesan cheese.
Top with 3 TBS of heated RR Italian Peppers.
