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1. Heat grill.
2. Toss peppers and onion slices with 2 teaspoons of the vegetable oil and 1/2 teaspoon of the salt. Grill over medium-hot* heat 8 to 15 minutes or until evenly charred and tender, turning occasionally.
3. Remove peppers and place in a resealable plastic storage bag; seal and cool slightly. Transfer onions to a large serving bowl.
4. Toss tomatoes with remaining 1 tablespoon vegetable oil and 1/2 teaspoon of the salt, grill 5 to 10 minutes or until evenly charred.
5. Grill sausages, turning occasionally, 15 to 20 minutes or until evenly browned and cooked through. Slice sausages; transfer to bowl. Stir in olive oil, garlic, remaining 1/2 teaspoon salt, thyme and pepper. Toss with hot rigatoni. Makes 6 servings.