Hello, everyone! (I like saying that ... like tons of people read this. Wishful thinking.) Yup, it's Monday again so time for another installment of Mmm ... Monday.
This recipe comes from the Kraft Food and Family magazine. We had it last night and it is wicked good. Hope you enjoy it!
Sausage and Tomato Rigatoni
4 cups rigatoni pasta (8 oz.) uncooked
1 lb. Italian sausage, cut into chunks
1 medium red onion, sliced
1/4 cup tomato paste
1/4 cup Kraft Sun-Dried Tomato Vinaigrette Dressing
1/4 cup chopped fresh parsley
1/4 cup Kraft 100% Grated Parmesan Cheese
Cook pasta as directed on package. (Might want to delay this a bit until you have the meat browned.)
Meanwhile, brown sausage in large nonstick skillet; drain. Stir in onions and tomato paste; cover. Cook 15 minutes or until onions are tender and sausage is cooked through (170 degrees F), stirring occasionally. Stir in dressing.
Toss sausage mixture with pasta. Sprinkle with parsley and cheese.
Makes 4 servings, about 2 cups each. (Though we ate all but enough for my husband to take a bit of the leftovers today for a good lunch.)
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