“I wanted a dry rub, which I've never used before, and was directed to the BBQ section and chose the Pearl St. Plank Rub. My ribs were the best anyone that night had ever tasted. I really, really appreciate the cooking advice and recipes, as well as the high quality spices. Many thanks!”
Thoroughly mix together sausage ingredients and place in refrigerator, covered, for 30 min. Cook rigatoni according to package directions until al dente; drain and set aside. Meanwhile, place sausage mixture into a deep skillet and brown over medium-high heat, 4 to 6 min. Add bell peppers, garlic, wine and Guinness and simmer until reduced by half, 4 to 5 min. Stir in cream and simmer for to 2 to 3 min. Stir in the drained rigatoni, tomatoes, scallions and crushed red pepper and toss to coat.