Italian ingredients lend their dash to this colorful and filling entree, which can be ready to eat in about 30 minutes.

The recipe is among 230 in the cookbook “Pillsbury 30-Minute Meals” (Potter, 2001, $25.95). They are described as recipes for everyday cooking, but that doesn’t mean they are routine fare.

Rigatoni With Sausage and Vegetables

This dish calls for thick-skinned and meaty Italian plum tomatoes and Italian turkey sausage. Basil, garlic and olive oil add flavor, as does a final sprinkling of mozzarella cheese.

Rigatoni With Sausage And Vegetables

(Preparation and cooking time about 30 minutes)

8 ounces (3 cups) uncooked rigatoni (pasta tubes with ridges)

1 pound Italian turkey sausage links, cut into 1/2-inch slices

1 small onion, cut into thin wedges

1 garlic clove, minced

9-ounce package frozen sugar snap peas in a pouch, thawed

1 medium yellow bell pepper, cut into 1-inch pieces

1/2 cup chicken broth

1 teaspoon dried basil leaves or 1 tablespoon chopped fresh basil

1/2 teaspoon salt

1/8 teaspoon pepper

4 Italian plum tomatoes, coarsely chopped

2 tablespoons olive or vegetable oil

Shredded mozzarella cheese

In Dutch oven or large saucepan, cook rigatoni to desired doneness as directed on package. Drain; return to Dutch oven. Cover to keep warm.

Meanwhile, cook sausage in large skillet over medium-high heat for 5 minutes, stirring occasionally. Drain.

Add onion and garlic; cook and stir 3 minutes. Add sugar snap peas, bell pepper, broth, basil, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer 3 or 5 minutes, or until sugar snap peas are crisp-tender and sausage is no longer pink.

Add tomatoes and oil; cook over medium-low heat for 3 to 5 minutes or until mixture is bubbly, stirring occasionally.

Add to cooked rigatoni; toss gently to mix. Sprinkle with cheese.

Makes 4 (2-cup) servings.