Sausage & Tomato Rigatoni
4 cups uncooked rigatoni
1 pkg. (about 20 oz.) italian sausage
3 tablespoons olive oil
1 red pepper, chopped
2 cloves garlic, minced
24 ounce jar spaghetti sauce
2 tablespoons chopped italian parsley
¼ cup grated parmesan
Cook pasta and sausage per directions on the packages, omitting salt in the pasta water. Heat oil in large skillet on medium heat. Add peppers and garlic; cook and stir 2 minutes until peppers are crisp-tender. Cut sausage into ¼ inch thick slices; add to skillet. Stir in spaghetti sauce; cook 4-5 minutes or until heated through, stirring frequently. Drain pasta. Add to skillet, stir to evenly cost. Sprinkle with parsley and cheese.
