Saturday, May 7, 2011

Sausage with Peppers and Pasta

I love this, so easy and yummy and flavorful!

3 cups rigatoni pasta, uncooked
1 lb. Italian sausage links, sliced
1 each green, red and yellow yellow pepper, coarsely chopped
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/2 cups KRAFT Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend
1/4 cup KRAFT Shredded Parmesan Cheese

COOK pasta as directed on package, omitting salt. Meanwhile, cook sausage and peppers with a drizzle of olive oil in large skillet on medium heat, stirring frequently until sausage is done and peppers are crisp-tender. Stir in tomatoes; cook 2 min. or until heated through, stirring occasionally.
DRAIN pasta. Add to sausage mixture with shredded cheese blend; mix well.
TOP with Parmesan.


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