Rustic Rigatoni -- Sizzling Sausage Grill Recipe
Servings
Prep Time
Cook Time
Ingredients
-
1
package (19 ounces)
Johnsonville® Fresh Italian Sweet Sausage Links
-
8
ounces
uncooked rigatoni
-
2
cups
sliced yellow squash
-
2
cups
sliced zucchini
-
1
medium
red pepper, chopped
-
3
garlic cloves, minced
-
2
tablespoons
olive oil
-
4
cups
cooked rigatoni
-
3
cups
chicken broth
-
1/3
cup
flour
-
1/2
teaspoon
salt
-
1/4
teaspoon
pepper
-
2
teaspoons
grated lemon peel
-
juice from 1/2 to 1 lemon
-
1/2
teaspoon
hot pepper sauce
-
1/3
cup
chopped fresh basil
-
1/3
cup
grated Parmesan cheese
Directions
Cook pasta according to package directions; drain.
Grill sausage on the Johnsonville Sizzling Sausage Grill (or your favorite cooking method). Let cool slightly; cut into 1/4-inch slices.
In a large skillet, saute the squash, zucchini and red pepper until crisp-tender. Add garlic and saute 2 minutes longer.
In a bowl, whisk together the broth, flour, salt, pepper, lemon peel, lemon juice and hot pepper sauce. Add to vegetable mixture. Bring to a boil; cook and stir until thickened.
Add sausage and rigatoni to skillet; combine.
Sprinkle with basil and Parmesan cheese.
