Rigatoni with Portuguese Sausage and Peppers
Chef Keoni shares his recipe for this light & delicious pasta dish!
Ingredients
- 3 tablespoon olive oil
- 2 Portuguese Sausage sliced bias
- 3 bell peppers, thinly sliced, assorted colors
- 1 yellow onion, thinly sliced
- 8 ounce tomatoes
- 0.5 teaspoon kosher salt
- 1 teaspoon Black Pepper
- 1 pound dry rigatoni pasta, cooked and cooled
- 1 tablespoon fresh italian parsley chopped
- 1 teaspoon fresh basil, chopped
- 1 cup grated low moisture mozzarella
- 1 cup grated parmesan
Notes
Make this dish extra fresh by using local Portuguese sausage, tomatoes and peppers!
YOUR OWN NOTES