Recipe - Rigatoni And Italian Sausage

1 pound Italian sausage, cut in 1"
pieces (remove casings if
desired)
2 tablespoon Olive oil
1 Onion, chopped
1 Bell pepper, chopped
2 Cloves garlic, chopped
1 cn (12oz.) tomato paste
1 cn (16oz.) stewed or minced
tomatoes
1 cup Water
One fourth teaspoon Dried crushed red pepper
1 One fourth teaspoon Dried oregano
1 teaspoon Salt
1/8 teaspoon Pepper
1 Bay leaf
1 pack (12 or 16 oz) of Rigatoni
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 1One half 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@ix.netcom.com (Jayni G. Mosher) on Feb 22, 1997.