Quick, Easy -N- Fast Rigatoni With Sausage and Vegetables Recipe

8 oz. (3 C.) uncooked rigatoni (pasta tubes with ridges)
1 lb. Italian turkey sausage links, cut into 1/2-inch slices
1 small onion, cut into thin wedges
1 garlic clove, minced
1 (9 oz.) package frozen sugar snap peas in a pouch, thawed
1 medium yellow bell pepper, cut into 1-inch pieces
1/2 C. chicken broth
1 t. dried basil leaves or 1 T. chopped fresh basil
1/2 t. salt
1/8 t. pepper
4 Italian plum tomatoes, coarsely chopped
2 T. olive or vegetable oil
shredded mozzarella cheese

In Dutch oven or large saucepan, cook rigatoni to desired doneness as directed on package. Drain; return to Dutch oven. Cover to keep warm.

Meanwhile, cook sausage in large skillet over medium-high heat for 5 minutes, stirring occasionally. Drain.

Add onion and garlic; cook and stir 3 minutes. Add sugar snap peas, bell pepper, broth, basil, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer 3 or 5 minutes, or until sugar snap peas are crisp-tender and sausage is no longer pink.

Add tomatoes and oil; cook over medium-low heat for 3 to 5 minutes or until mixture is bubbly, stirring occasionally.

Add to cooked rigatoni; toss gently to mix. Sprinkle with cheese.

Makes 4 (2-cup) servings.


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