Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Italian Sausage * |
| ¼ cup | Pepperoncini Peppers ** |
| \N \N | Clove Garlic; minced |
| ½ cup | Olives; quartered |
| 2 cups | Spaghetti Sauce |
| 1 cup | Grated Cheese (your choice) |
| ¼ cup | Dry Red Wine or Water |
| 4 cups | Hot Cooked Rigatoni |
Servings: 4
* Remove Casing ** Sliced and Drained In 10 qt skillet over medium heat, cook sausage until browned, stirring to separate meat. Spoon off fat. Add garlic, sauce, wine and peppers. Heat to boiling. Reduce heat to low; simmer 5 min, stirring occasionally. Add olives, ½ cup cheese and rigatoni; toss to coat well. Serve topped with remaining cheese.