1 pkg. (1 lb.) rigatoni pasta
3 Tbsp. olive oil
2 cloves garlic, minced
1 lg. sweet red pepper, chopped
2 Tbsp. Italian parsley, chopped
1jar (26 oz.) of your favorite pasta sauce
Cook sausage links until fully cooked.
Meanwhile, cook rigatoni according to package directions; drain and set aside.
In a large skillet, heat olive oil until hot.
Add garlic; sauté for 30 seconds or until golden.
Add red peppers; sauté for 2 minutes or until crisp-tender.
Cut sausage into 1/4-inch coin slices; add to skillet. Stir in pasta sauce; heat through. Add pasta; toss to combine. Sprinkle with parsley.
Recipe shared from: http://www.johnsonville.com/cooking/recipes/recipe.2a6e8cbb-83b4-4ed3-a29f-701d2e4a1b2d.html