Italian Sausage Rigatoni And Peppers - cooking recipe

Ingredients

1 lb hot Italian sausage link, grilled and coin-sliced
1 lb rigatoni pasta, uncooked
3 tablespoons olive oil
2 garlic cloves, minced
1 large red pepper, coarsely chopped
1 large green pepper, coarsely chopped
26 ounces of your favorite pasta sauce (I use a little more)
1 tablespoon fresh parsley, chopped
freshly grated parmesan cheese

Preparation

Cook rigatoni according to package directions; drain, keep warm and set aside.
Heat olive oil in large skillet; remove casing from sausage links and cut in coin-like slices.
Add to skillet and cook until no longer pink.
Add garlic and saute lightly for about 30 seconds.
Add peppers and cook until crisp-tender.
Add pasta sauce with peppers and heat until warm.
Add the rigatoni or serve separately.
Top with fresh parsley and parmesan cheese.