2 Tablespoon, chopped (Fresh / Use 2 Teaspoons, If You Are Using Dried Sweet Basil.)
1⁄4 Cup (4 tbs), chopped (Use 2 Teaspoons, If You Are Using Dried)
Shredded parmesan cheese
3⁄4 Cup (12 tbs), divided
1⁄2 Cup (8 tbs)
In a deep skillet, crumble 1 pound of Italian sausage, and cook over medium heat, stirring often, until sausage begins to brown. Add 1 medium chopped onion and 1 medium chopped green pepper. Cook until the onion is soft and clear. Spoon off any excess fat. Add 4 cloves of minced garlic, and cook for 1 minute. Now, add a14.5 oz can of Italian-seasoned diced tomatoes. Stir, until combined. Bring to a boil, reduce heat, and simmer for about 10 minutes. While your sausage mixture is simmering, cook 1 pound of rigatoni. (I place the rigatoni in boiling water, along with 1/2 tablespoon of salt and 1 tablespoon of olive oil, and cook it for about 10 minutes--until al dente.) Drain and set aside. In a large bowl, combine 1/4 cup chopped parsley, 2 tablespoons chopped sweet basil, 1/2 cup of shredded Parmesan cheese (reserving 1/4 cup), and 1/2 cup olive oil. Add cooked and drained rigatoni, and mix well. Now, add the sausage mixture from the skillet, and stir well. Sprinkle the remaining 1/4 cup shredded Parmesan cheese over the top. Serve immediately, while hot! Serve with a green side salad and hot, crunchy garlic bread! This dish is amazing!
For a quick weeknight dinner, try making this dish. In this video, Betty presents a step-by-step instruction on how to make this one skillet dish. It's so full of flavor that your family will fall in love with it. Stream the video recipe for further inspiration.