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Sausage with Peppers and Pasta


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  • 3 cups rigatoni pasta, uncooked
  • 1 lb. Italian sausage links, sliced
  • 1 each green, red and yellow pepper, coarsely chopped
  • 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
  • 1-1/2 cups Italian Low-Moisture Mozzarella-Parmesan Cheese Blend
  • 1/4 cup KRAFT Shredded Parmesan Cheese



Step 1

COOK pasta as directed on package, omitting salt.
Meanwhile, cook sausage in large skillet on medium heat 10 min., stirring frequently.
Stir in peppers; cook and stir 7 min. or until sausage is done and peppers are crisp-tender.
Stir in tomatoes; cook 2 min. or until heated through, stirring occasionally.

DRAIN pasta.
Add to sausage mixture with shredded cheese blend; mix well.

TOP with Parmesan.


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