Crumble the sausage into a skillet and cook over medium heat, stirring often until meat begins to brown. Add onions and bell pepper. Continue
to cook until the onion is soft, but not brown. Pour off excess fat.
Stir in garlic and cook for 1 minute. Add tomatoes (break up with a spoon). Bring to a boil,
reduce heat and simmer about 10 minutes or until thickened. Meanwhile,
cook pasta according to package directions. In a bowl, combine parsley,
basil, 1/2 cup of parmesan cheese, and olive oil. Add rigatoni and mix.
Pour in the mixture from the skillet and stir. Serve with the remaining
1/4 cup of cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (417g)|
|Recipe Makes: 4|
|Calories from Fat: 456 (50%)|
|Amt Per Serving||% DV|
|Total Fat 50.7g||68 %|
|Saturated Fat 17.3g||87 %|
|Monounsaturated Fat 23g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 183.4mg||56 %|
|Sodium 1700.4mg||59 %|
|Potassium 1053.3mg||28 %|
|Total Carbohydrate 77.2g||23 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 74.4g|
|Protein 37.7g||54 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 916
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