Ingredients

Directions

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.

Yields

6 servings

Thanks To

Mike Johnston, Savory Spice Shop founder

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Savory Spice Shop Ingredients
Black Dust Coffee & Spice Rub 2 floz bottle $5.25
Garlic, Dehydrated: Minced 1 oz bag $1.55
Chile, Crushed Red Pepper Flakes 2 floz bottle $2.85
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