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8 ozs. uncooked rigatoni
l lb. turkey (or pork) Italian sausage links, cut into l/2″ slices
l small onion cut into thin wedges
l garlic clove minced
l 9 oz. pkg. frozen sugar snap peas thawed
l med. yellow bell pepper cut into l” pieces
l/2 cup chicken broth
l tsp. dried basil leaves
l/2 tsp. salt
l;8 tsp. pepper
4 Italian plum tomatoes coatsely chopped
2 tbsps. olive oil
shredded mozzarella cheese
In dutch oven or large saucepan cook rigatoni until done. Drain. Return to Dutch oven. Cover to keep warm. Meanwhile in large skillet cook sausage over med high heat for 5 mins. stirring occasionally. Drain. Add onion and garlic; cook and stir 3 mins. Add sugar snap peas, bell pepper, broth, basil, s&p; mix well. Bring to a boil. Reduce heat; simmer 3 to 5 mins. or until sugar peas are crisp tender and sausage is no longer pink. Add tomatoes and oil; cook over med low heat for 3 to 5 mins or until mixture is bubbly. Stirring. Add to cooked pasta, toss gently to mix. Sprinkle with cheese.
Serves 4 Pillsbury

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