Rigatoni and italian sausage

Yield: 1 Servings

Measure Ingredient
1 pounds Italian sausage, cut in 1\" pieces (remove casings if desired)
2 tablespoons Olive oil
1 \N Onion, chopped
1 \N Bell pepper, chopped
2 \N Cloves garlic, chopped
1 can (12-oz.) tomato paste
1 can (16-oz.) stewed or diced tomatoes
1 cup Water
¼ teaspoon Dried crushed red pepper
1¼ teaspoon Dried oregano
1 teaspoon Salt
⅛ teaspoon Pepper
1 \N Bay leaf
1 pack (12 or 16 oz) of Rigatoni
\N \N Shredded Parmesan cheese, if desired

1. In heavy dutch oven, brown sausage pieces.

2. Remove sausage and add onion and bell pepper. Cook until tender.

3. Return sausage to pot and add remaining ingredients (except for Rigatoni).

4. Bring mixture just to a boil, then reduce heat to a low simmer and cook for 1-½ to 2 hours, stirring occasionally.

5. When sauce is done, cook rigatoni to al dente perfection. Drain, toss lightly with butter, then serve with sauce. Top with Parmesan cheese, if desired.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by poobery@... (Jayni G. Mosher) on Feb 22, 1997.

Similar recipes