Rigatoni and Italian Sausage Skillet
The star of this show is definitely the roasted red peppers! The store-bought version is a time saver and tastes great. Serve with a fresh green salad tossed with light dressing.
1 lb. mild Italian sausage
1/2 c. yellow onion, diced
1 (32-oz.) container chicken broth
1/2 c. roasted red bell peppers, diced
1 Tbsp. Italian seasoning
1 lb. rigatoni pasta
3/4 c. heavy whipping cream
1/2 c. mozzarella cheese, shredded
1. In a large skillet over medium heat, brown the Italian sausage breaking it apart into crumbles as it cooks. If the sausage begins to stick, add a tablespoon of olive oil. When almost completely browned, toss in the diced onions.
2. After sausage is cooked, stir in chicken broth, roasted red bell peppers, Italian seasoning and then add in the uncooked pasta. Use the entire box of pasta if you want to stretch the meal and add about half if you prefer less pasta. Cover and bring to a boil, then reduce heat and continue to cook up to 15 minutes or until pasta is tender.
3. Stir in heavy whipping cream and continue to cook 5 more minutes.
4. Remove skillet from heat and evenly sprinkle the top with mozzarella cheese. Place lid back on skillet until ready to serve.
Apron Strings Tips: If your store does not have ground mild Italian sausage, you can use sausage links and remove the casings prior to cooking. I like to use the fancy shredded mozzarella cheese because it melts quickly and is a bit lighter on this pasta-heavy dish.