- Cape student sues, accuses school officials of slamming her to ground multiple times (04/28/16)48
- Neelys Landing man shot, killed by highway patrol trooper after traffic stop (05/01/16)43
- Bob Evans restaurant in Cape Girardeau among chain's 21 closings (04/26/16)9
- Missouri House votes to allow concealed weapons without permits (04/28/16)8
- Police report filed, but no charges in incident at Cape Central (04/29/16)40
- 2016 All-Missourian Boys Basketball (04/29/16)
- Statement: Man says copsí good work drove him to grow his own marijuana (05/01/16)1
- Two hurt in motorcycle wreck on Interstate 55 (04/25/16)1
- Senator introduces bill for I-57 that would connect Sikeston with Little Rock (04/28/16)4
- River Ridge Winery changes hands (05/02/16)
Rigatoni with sausage, veggies ready in 30 minutes
Italian ingredients lend their dash to this colorful and filling entree, which can be ready to eat in about 30 minutes.
Not surprisingly, the recipe is among 230 in the cookbook "Pillsbury 30-Minute Meals" (Potter, 2001, $25.95). They are described as recipes for everyday cooking, but that doesn't mean they are routine fare.
In this dish, thick-skinned and meaty Italian plum tomatoes are called for, and the sausage is Italian turkey sausage. Basil, garlic and olive oil add flavor, as does a final sprinkling of mozzarella cheese.
Rigatoni With Sausage and Vegetables
(Preparation and cooking time about 30 minutes)
8 ounces (3 cups) uncooked rigatoni (pasta tubes with ridges)
1 pound Italian turkey sausage links, cut into 1/2-inch slices
1 small onion, cut into thin wedges
1 garlic clove, minced
9-ounce package frozen sugar snap peas in a pouch, thawed
1 medium yellow bell pepper, cut into 1-inch pieces
1/2 cup chicken broth
1 teaspoon dried basil leaves or 1 tablespoon chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon pepper
4 Italian plum tomatoes, coarsely chopped
2 tablespoons olive or vegetable oil
Shredded mozzarella cheese
In Dutch oven or large saucepan, cook rigatoni to desired doneness as directed on package. Drain; return to Dutch oven. Cover to keep warm.
Meanwhile, cook sausage in large skillet over medium-high heat for 5 minutes, stirring occasionally. Drain.
Add onion and garlic; cook and stir 3 minutes. Add sugar snap peas, bell pepper, broth, basil, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer 3 or 5 minutes, or until sugar snap peas are crisp-tender and sausage is no longer pink.
Add tomatoes and oil; cook over medium-low heat for 3 to 5 minutes or until mixture is bubbly, stirring occasionally.
Add to cooked rigatoni; toss gently to mix. Sprinkle with cheese.
Makes 4 (2-cup) servings.
Nutrition information per serving: 550 cal., 21 g total fat (5 g saturated at), 65 mg chol., 1,220 mg sodium, 58 g carbo., 5 g dietary fiber, 31 g pro.