KitchenMagician's Recipe

RIGATONI - SAUSAGE AND PEPPERS

Category: Pasta in Sauce

Makes 4 servings.

3/4 lb. Italian sausage
2 T. vegetable oil
3 cloves garlic, minced
2 onions, chopped
4 red peppers, cut in chunks
4 green peppers, cut in chunks
1/2 tsp. hot red pepper flakes
salt
1 lb. rigatoni, cooked and hot
1/4 c. unsalted butter
1/2 c. grated Parmesan cheese
black pepper

Prick sausage all over with fork or sharp knife.
Arrange in large saucepan and cover with water.
Bring to boil, skimming surface of liquid to remove excess fat; cook gently 30 minutes.
Remove from heat, cool off in a cold water rinse and remove skin; cut into 1/2 inch slices.
In large skillet, heat oil; cook garlic and onions over medium heat without browning.
Add peppers and red pepper flakes; cook until peppers are slightly softened.
Add sausage slices and heat through.
Place in pasta bowl or on platter.
Add sausage mixture, butter, cheese and salt and pepper to taste; toss well.