Italian Sausage Rigatoni

1 pkg Johnsonville Italian Mild Sausage links, coin sliced
1 pkg rigatoni pasta
3 tbsp olive oil
1 large sweet red pepper, chopped
2 garlic cloves, minced
2 tbsp Italian parsley, chopped
1 jar (26 oz) of your favorite pasta sauce
optional - 1 cup mushrooms, sliced

Cook sausage links according to package directions.
Cook rigatoni according to package directions; drain and set aside.
In a large skillet, heat olive oil until hot.
Add garlic; saute for 30 seconds or until golden.
Add red peppers; saute for 2 minutes or until crisp-tender
Cut sausage into 1/4-inch coin slices; add to skillet.
Stir in pasta sauce; heat through.
Add pasta; toss to combine.
Sprinkle with parsley.
Serve immediately.

Italian Meatballs

1 egg
1/3 cup dry bread crumbs
1/4 cup Parmesan cheese, grated
1/4 cup milk
1/4 cup onion, finely chopped
1 pkg (19.76 oz) Johnsonville Mild Italian Sausage

Preheat oven to 350 degrees F
In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion.
Add sausage to the crumb mixture and mix well.
Shape into 20 meatballs; arrange on a shallow baking pan.
Bake for 20 minutes or until meatballs are cooked through (160 degrees F)
Serve with your favorite sauce and spaghetti.

Spicy Sausage Pasta Alfredo

1 pkg (19.76 oz) Johnsonville Italian Sausage links, coin sliced
1 medium sweet bell pepper, diced
1 cup mushroom, sliced
1 garlic clove, minced
1 jar (16 oz) Alfredo sauce
1 lb Penne pasta, cooked and drained
1/2 cup (2 oz) Parmesan cheese

In a large skillet, saute sausage, pepper, mushrooms and garlic. Stir in sauce, pasta and cheese until blended. Serve immediately

Chili

2 cups water
1 1/2 cups frozen corn
1 cup salsa
2 tbs chili powder
1 tbs sugar
2 1/2 tsp ground cumin
1 1/2 tsp oregano
1/4 tsp salt
1 16 oz can chili beans (not drained)
1 14.4 oz can no salt added diced tomatoes (not drained)
1 lb ground beef

Cook meat, then add all other ingredients. Bring to a boil, then turn down and let simmer for 20 minutes.