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Master of the Pit
Original poster
OTBS Member
Jun 29, 2006
Peculiar, MO
Had 6 hickory smoked mild Johnsonville Italian sausages (what was on sale) left from the quickie smoke the 4th. Saw this recipe on the back of the sausage wrapper label, thought it looked tasty. It uses the sausage cooked per label method, but I figured smoke couldn't hurt, it hasn't yet!
Made this using the smoked sausage. Also had some sauteed sweet peppers and onion left from the 4th, threw them in.
This is very good and simple. And the smoked sausage is great in it!

Recipe -

Home Style Pasta Italiano
Johnsonville Recipe

5 - Johnsonville Mild Italian Sausage links, cooked & coin sliced (I hickory smoked them)
1 - 16 oz. pkg. rigatoni pasta
3 - Tbsp EVOO, or olive oil
2 - cloves garlic, minced
1 - large red bell pepper, chunked & sautÃ[emoji]169[/emoji]ed
2 - Tbsp chopped parsley
1 - 26 oz jar pasta sauce, your favorite
Grated Parmesan cheese, or your choice of cheese (optional)

Cook sausage per directions (I smoked it). Cook rigatoni per directions, keep warm. In a large pan place EVOO and garlic, sautÃ[emoji]169[/emoji] lightly 30 seconds. Add pepper and cook until crisp-tender.
Combine cooked sausage and pasta sauce with pepper and heat until warm. At this point you may mix with the pasta or serve separately. Top with fresh parsley (or cheese)(or both). Serve warm.


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