Serves: 2
Ingredients

• 2 cups rigatoni pasta, cooked
• 2 tablespoons olive oil
  
• 14 ounce can diced tomatoes (I prefer San Marzano diced tomatoes)
• 2 cups sugar snap peas
• 2 cooked Italian sausages, sliced into 1-inch thick pieces
• 4 cloves garlic, chopped

Directions
1. Cook pasta according to package directions.
2. In a large skillet heat olive oil, garlic and sugar snap peas over medium heat for approximately 5 minutes or until peas are tender.
3. Add diced tomatoes and Italian sausage.  Mix well.
5. Stir in pasta.  Let simmer for 5 minutes or until heated through; serve.