In the final weeks of the school year, things get hectic. The kids have “vacation brain” and don’t want to work. This can make for long days! Especially when the kids are only five years old, excited (and nervous) about starting Kindergarten and going to new schools.
On days I work late, especially this time of year, I want dinners that taste great and are quick and easy to prepare. This Chicken Sausage Rigatoni, tossed with roasted tomatoes, bell peppers and onions is perfect!
The flavors for this recipe came about when I roasted cherry tomatoes and thyme for a fingerling potato dish. They balanced each other quite nicely.
I had some extra tomatoes and thought they would be fantastic with pasta! I added chopped onions and bell peppers to the mix,
then cooked the chicken sausage to put on top.
Tada! Less than 30 minutes and dinner is on the table!
This is a delicious, easy dinner. We will definitely be doing it again, especially when things around our house get busy! I garnished the top with basil leaves and a bit of grated parmesan cheese! If you want to leave out the sausage, simply add more veggies and you’ve got a perfect meatless meal! What could be easier?
Chicken Sausage Rigatoni
1 lb Rigatoni Pasta
1 pint Cherry Tomatoes
2 Green Bell Peppers
1 large onion
4 springs of Thyme, stems removed
1 TBLS olive oil
1 pkg Johnsonville Italian Style Chicken Sausage with Peppers and Garlic
salt and pepper to taste
Heat oven to 400 degrees
Chop bell peppers into pieces roughly the same size as the cherry tomatoes.
Cut the onion into quarters.
In a medium bowl, place the cherry tomatoes, chopped peppers and onion. Add the olive oil and stir gently to coat all the vegetables.
Place vegetables in a shallow baking sheet.
Sprinkle with salt and pepper and add thyme leaves.
Roast vegetables for approx 20 minutes, or until the tomatoes are soft and begin to loose their juices.
When the vegetables are half done, prepare the pasta according to the package directions.
Remove the vegetables from the oven and set aside for a moment.
When the pasta is finished cooking, drain and toss with the roasted vegetables (including all their juices!)
While the pasta is still cooking, place the Chicken Sausage in a skillet with about 1/2 inch of water. Bring the water to a simmer and cook covered for approx 8 minutes, or until heated through.
When the sausage is done, allow to cool for a few minutes to let juices redistribute.
Slice the sausage at an angle and serve over the rigatoni and vegetable mix.
Sprinkle with parmesan cheese if desired!