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Ingredients
US|METRIC
6 SERVINGS
- 19 oz. peppers (JOHNSONVILLE® 3 Cheese, and Onion Italian Sausage, or JOHNSONVILLE® Fresh Italian Mild Sausage Links)
- 1 lb. rigatoni pasta
- 3 Tbsp. olive oil
- 2 garlic cloves (minced)
- 1 sweet red pepper (large, chopped)
- 2 Tbsp. Italian parsley (chopped)
- 26 oz. pasta sauce
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Directions
- Cook sausage according to package directions. Cool slightly; cut 1/4-inch coin-sized pieces and set aside.
- Meanwhile, cook rigatoni according to package directions; drain and set aside.
- In a large skillet over medium heat, cook and stir garlic in olive oil until golden brown; about 30 seconds.
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