Caprese Pasta Skillet

An essential weekday pasta to make use of your summer tomatoes and basil

Ingredients

• 1 box (16 oz) Rigatoni Pasta
• a few drizzles of olive oil
• 1 package (4 links, coined) Gilbert’s Caprese Chicken Sausages
• 1 small red onion (sliced or diced)
• 1 tsp Italian seasoning
• 1/2 tsp dried basil
• 4 cloves garlic (pressed)
• 1 small red bell pepper (sliced)
• 1/2 cup crushed tomatoes
• 2 to 3 tomatoes (diced)
• 1/2 cup chicken broth (could also use vegetable broth)
• fresh basil for garnish
• Parmesan cheese for topping (optional)

Instructions

1. Cook pasta according to package instructions. Drain and set aside.
2. Heat a drizzle of oil in a large skillet over medium-high heat. Add coined sausages and sauté until browned on both sides. Then remove sausage from pan. Set aside.
3. Now to same pan add a bit more olive oil and your onions. Stir to combine. Then add in Italian seasoning and dried basil. Stir again.
4. Add in the garlic and red pepper and continue to sauté for a couple of minutes, stirring constantly. Then add bell pepper, crushed tomatoes and diced tomatoes. Cook for several minutes until peppers are tender and everything is well-combined.
5. Now, slowly stir in broth. Cook 2 min. Then season with salt and pepper to taste.
6. Return sausage to skillet. Cook dish for an additional 6 to 9 min or until sauce is thickened up.
7. Finally, add cooked pasta to skillet, stirring to coat.
8. Garnish with basil, and Parmesan cheese if desired.
9. Serve immediately. Enjoy!