Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 721.47 Kcal (3021 kJ) | ||
| Calories from fat | 421.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.8g | 72% | |
|---|---|---|---|
| Cholesterol | 88.01mg | 29% | |
| Sodium | 1333.66mg | 56% | |
| Potassium | 810.18mg | 17% | |
| Total Carbs | 68.27g | 23% | |
| Sugars | 10.99g | 44% | |
| Dietary Fiber | 5.81g | 23% | |
| Protein | 26.17g | 52% | |
| Vitamin C | 89.3mg | 149% | |
| Iron | 31.4mg | 174% | |
| Calcium | 55.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 142.59 Kcal (597 kJ) | ||
| Calories from fat | 83.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.25g | 72% | |
|---|---|---|---|
| Cholesterol | 17.39mg | 29% | |
| Sodium | 263.58mg | 56% | |
| Potassium | 160.12mg | 17% | |
| Total Carbs | 13.49g | 23% | |
| Sugars | 2.17g | 44% | |
| Dietary Fiber | 1.15g | 23% | |
| Protein | 5.17g | 52% | |
| Vitamin C | 17.6mg | 149% | |
| Iron | 6.2mg | 174% | |
| Calcium | 10.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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