Shelly's Recipe

RIGATONI WITH PEPPERS AND SAUSAGE

Category: Pasta - Meat

1 lb Italian sausage
6 assorted green, red, yellow and orange bell pepper, cut into 1/2 inch strips
1/2 cup olive oil
3-4 clove garlic, cut into slivers, more or less to taste
2 tsp salt
1 tbsp sugar
4 tbsp vinegar
2 tbsp minced parsley
Rigatoni, cooked al dente, drained
Grated parmesan cheese

While pasta is cooking, prick sausages thoroughly and blanch in simmering water until they turn opaque, about 10 minutes. Drain and pat dry. Heat about 2 tbsp olive oil in a fry pan and brown sausages on all sides. Reduce heat and cook slowly.

Heat remaining oil in a Dutch oven to just under medium heat. Add garlic and saute about 1 minute and then add pepper and cook for 5 minutes. Add salt, pepper, sugar and cook for an additional 2 minutes. Add the vinegar and cook another 2 minutes. Add the sausages and sprinkle on the chopped parsley. Serve over pasta with all the pan juices and sprinkle with grated cheese.