• 4-6 Diestel Turkey Sausages, your choice
• 1 Tbsp. Olive Oil
• 1 cup onion, sliced
• 1 cup green pepper, diced
• 1 cup mushrooms, sliced
• 1 cup zucchini, sliced lengthwise, then cross sliced
• 4 cloves garlic, minced
• 1/2 tsp. each: dried oregano, basil, salt (to taste)
• 1 can (14.5 oz) tomatoes, chopped with juice
• 1/4 cup asiago cheese, grated
• 12 oz. rigatoni pasta, cooked

DIESTEL SAUSAGE COOKING TIPS:

1. Steam sausages in a covered frying pan with 1/4" water for 10 minutes, turning occasionally.
2. Remove lid and continue to sauté until water has evaporated and sausage are browned, or place on grill until done. Be careful not to over cook as our sausages are low in fat.
3. Steam and brown sausages as above. Remove from pan, slice diagonally and set aside.
4. In oil, sauté next five ingredients (onions through garlic) until just tender. Add seasonings, tomatoes and sausages and simmer 10 minutes.
5. Meanwhile prepare pasta and drain. Mix pasta with sausage mixture and top with cheese. Then enjoy!