Andali Rigatoni Recipe

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"Tubular pasta (al olio) served with grilled sliced sausage, topped with RR Italian Peppers and sprinkled with Parmesan cheese" - Rose Romano


1 lb of Rigatoni Pasta

1.5 lbs of Italian Sausage links

4 tbsp Olive Oil

2 small Garlic Cloves

1 Shallot & 1/2 tsp Salt & Basil

3 tbsp of RR Italian Peppers

1 tsp of Parmesan Cheese


Cook one pound of rigatoni pasta (al dente).

In small pan, low heat, combine 4 TBS olive oil, two small garlic cloves and one shallot (both minced), ½ tsp salt and dry basil; sauté 2-3 minutes, stirring.

Grill 1.5 lbs of Italian sausage links, let rest for five minutes and slice into bite size pieces.

Strain pasta; in same pot (empty) combine olive oil mixture, pasta, sliced sausage and stir well. Heat on low for one minute, stirring.

Place portions on dishes; sprinkle with 1 tsp grated Parmesan cheese.

Top with 3 TBS of heated RR Italian Peppers.