Sausage and Rigatoni Italian | Premio Foods

Sausage and Rigatoni Italian


1 (16 ounce) package Premio Premio’s Sweet Italian Sausage links
1 (16 ounce) can chopped tomatoes
1 (16 ounce) can tomato sauce
1 clove garlic, minced
1 pound rigatoni
Dash of oregano
Hanful of fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 cup mushrooms, sliced
1 medium onion, sliced
Olive Oil
Fresh grated parmesan cheese

  • Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
  • Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
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How to make Sausage and Rigatoni Italian:

1. Begin water to boil for rigatoni. In a skillet, brown Premio Sausage, breaking into small chunks as frying.

2. Add rigatoni to boiling water and cook until done, according to package directions; drain.

3. Add garlic and onion to browned, fully cooked sausage. Add a splash of olive oil; toss until combined.

4. Add remainder of ingredients and simmer for about 30 minutes or until desired consistency. Serve over rigatoni top with grated parmesan cheese.



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