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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook rigatoni according to package directions; drain, keep warm and set aside. | 2. Heat olive oil in large skillet; remove casing from sausage links and cut in coin-like slices. | 3. Add to skillet and cook until no longer pink. | 4. Add garlic and saute lightly for about 30 seconds. | 5. Add peppers and cook until crisp-tender. | 6. Add pasta sauce with peppers and heat until warm. | 7. Add the rigatoni or serve separately. | 8. Top with fresh parsley and parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hot italian sausage link	1	lb	grilled coin-sliced	403.4676	0.0	89.7602	2.2667
rigatoni pasta	1		uncooked	403.4676	0.0	89.7602	2.2667
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
red pepper	1		chopped	-	-	-	-
green pepper	1		chopped	32.8	7.6096	1.4104	0.2788
pasta sauce	26	ounces		663.3781	93.61	32.2107	17.5427
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.