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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. sweet italian sausage links, cut into
- 1 Tbsp. Bertolli Classico Olive Oil
- 1 onion (medium, chopped)
- 1 carrots (optional)
- 2 tsp. chopped garlic (finely)
- 1 jar bertolli vineyard premium collections marinara with burgundy wine sauce
- 1/2 tsp. salt
- 1/8 tsp. ground black pepper
- 1/4 cup heavy or whipping cream
- 8 oz. rigatoni (or penne pasta, cooked and drained)
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Directions
- Brown sausage in 12-inch skillet over medium-high heat. Remove sausage from skillet and set aside.
- Heat Olive Oil in same skillet over medium-high heat and cook onion and carrot, stirring occasionally, 3 minutes or until onion is tender. Add garlic and cook 30 seconds. Stir in Sauce, salt and pepper. Bring to a boil over high heat. Reduce heat to low, then return sausage to skillet. Simmer, stirring occasionally, 10 minutes. Stir in cream and heat through. To serve, spoon sauce over hot rigatoni and sprinkle, if desired, with chopped fresh parsley.
NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium320mg13% |
| Potassium120mg3% |
| Protein4g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A60% |
| Vitamin C6% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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