Tuscan Sausage and Rigatoni

This terrific pasta topper tastes like it's been simmering all day, but
the whole dish is on the table in less than 30 minutes!

Tuscan Sausage and Rigatoni
from Campbell's Kitchen

Prep Time: 5 min. Cook Time: 20 min.

1 lb. sweet or hot Italian pork sausage, casing removed
1 pkg. (8 ounces) sliced mushrooms
1 cup frozen peas
2 2/3 cups Prego(R) Traditional Italian Sauce
1 pkg. (1 pound) large tube-shaped pasta (rigatoni) (about 6 cups),
cooked and drained
1/3 cup grated Parmesan cheese

Directions:
Cook the sausage in a 10-inch skillet over medium-high heat until it's
well browned, stirring often to separate the meat. Pour off any fat.
Stir the mushrooms and peas in the skillet. Cook for 5 minutes or until
the mushrooms are tender, stirring often.
Stir the sauce in the skillet. Reduce the heat to medium. Cook until the
mixture is hot and bubbling, stirring occasionally.
Place the pasta into a large serving bowl. Pour the sausage mixture over
the pasta and toss to coat. Top with the cheese.
 Serving Suggestion: Serve with garlic/cheese toasts. For dessert serve
fresh mixed berries over melted white chocolate. Serves 8.

Kitchen Clip:
If you don't have rigatoni on hand, you can substitute an equal amount
of another pasta, such as ziti or penne.
Received on Wed Aug 12 14:05:05 2009