Red Pesto Bacon Rigatoni Pasta - Saclà USA
Begin by cooking bacon in a skillet over medium-high heat. Transfer cooked bacon to a plate lined with paper towels to remove excess grease, set aside.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sacla.us.
Ingredients
- 8 oz (dry) Rigatoni Pasta
- 6 oz Hot Italian Sausage
- 3 slices Thick Cut Bacon
- 1/4 Medium Yellow Onion (diced small)
- 2 cups Spinach
- 1 1/2 oz Dry Packed Sun-dried Tomatoes
- 6 Tbsp Sacla Pesto Chili
- 1 Tbsp Fresh Basil
- 1 Tbsp Shredded Parmesan
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