Sausage and Pepper Pasta

Name: Sausage and Pepper Pasta
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 8 ounces rigatoni pasta; 8 ounces sweet Italian sausage links; 2 bell peppers, red and green, cut into 1 1/2-inch strips; 1 cup thinly sliced red onion; 1 teaspoon dried Italian seasoning; 1/4 teaspoon salt; 1/2 cup bottled creamy caesar salad dressing; 2 tablespoons grated parmesan cheese; 1 tablespoon chopped fresh parsley

Submitted by GoldsmithLissa

"Quick italian pasta"

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Ready In:: 55mins
Ingredients:: 9
Serves:: 4

ingredients

8 ounces rigatoni pasta
8 ounces sweet Italian sausage links
2 bell peppers, red and green, cut into 1 1/2-inch strips
1 cup thinly sliced red onion
1 teaspoon dried Italian seasoning
¹⁄₄ teaspoon salt
¹⁄₂ cup bottled creamy caesar salad dressing
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh parsley

directions

Cook pasta as instructed. Drain well. Reserve 1/2 c of cooking water.
In large nonstick skillet, cook sausage over medium-high heat until browned on all sides (10 mins). Reduce heat to medium-low. Cover. Cook until no longer pink (15 mins).
Remove and cool slightly. Discard all but 1 Tbs drippings in skillet. Diagonally cut sausage into 1/4" slices.
Add peppers, onion, seasoning and salt to skillet. Cook over medium heat, stirring occasionally until just tender (15-20 mins).
Remove from heat. Stir in pasta, dressing, reserved pasta cooking water and sausage.
Sprinkle with Parmesan and parsley. Serve.

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RECIPE SUBMITTED BY

GoldsmithLissa

212

I am university student and quasi-housewife to my workaholic significant other, who is a phenomenal cook and serious foodie as well.  We enjoy undertaking complicated cooking projects to help wind down after a long day...most days we don't get to eat until close to midnight, thanks to his work schedule, our gym time, and our cooking projects.  Our current food interests have been on curries, steak, shellfish, and healthy desserts.  The ethnic theme has mostly been Indian and Creole. We like incorporating a lot of spice and experimenting with rare or exotic ingredients. But we enjoy our wine (we keep a journal) and time together as we cook.  When time allows, we will enjoy a nice after-dinner drink (tailored to our dessert choice of course), usually a spicy sipping rum like Zaya or Zacapa or a glass of cognac or tawny port.  So we enjoy experimenting with desserts to suit or incorporate various spirits or dessert wines.  And trying to find some healthy options so we can enjoy our wine or *****tail with a little less guilt!  But we do love to indulge!  And love entertaining family and friends to sample new creations or enjoy some our famous concontions.  Currently, I am experimenting with creating a recipe list that incorporates the philosophy of the best facets of different diet plans while maximizing the benefits of combining the nutritional content of the foods with the health benefits of various spices in order to create nutritionally balanced meals.  Just for fun and some interested friends.  I'll create a recipe list when I have made more progress.

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