Tuscan Sausage and Rigatoni

Campbell's Tuscan Sausage and Rigatoni Recipe

Need to get a tasty dinner on the table sometime between carpooling, soccer practice and piano lessons?  Here's a quick, hearty and delicious dish that takes the stress out of mealtime.

At a glance

Prep

20 min.

Total

40 min.

Serves

8

Servings: about 1 1/4 cups each

Cook: 20 min.

Made With

  • Prego® Traditional Italian Sauce

    Prego® Traditional Italian Sauce

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What You'll Need

1 pound sweet or hot Italian pork sausage, casing removed
8 ounces (1 package) sliced mushrooms
1 cup frozen peas
2 cups Prego® Traditional Italian Sauce or Prego Marinara Italian Sauce
10 ounces (about 3 3/4 cups) rigatoni pasta, cooked according to package directions
1/3 cup grated Parmesan cheese

How to Make It

  • 1

    Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.

  • 2

    Stir the mushrooms and peas in the skillet. Cook for 5 minutes or until the mushrooms are tender, stirring often.

  • 3

    Stir the sauce in the skillet. Reduce the heat to medium. Cook until the mixture is hot and bubbling, stirring occasionally.

  • 4

    Place the pasta into a large serving bowl. Pour the sausage mixture over the pasta and toss to coat. Top with the cheese.

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  • Serving Suggestion: Serve with garlic cheese toasts. For dessert serve fresh mixed berries drizzled with melted white chocolate.
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RID#50419

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