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Rigatoni And Italian Sausage
Yields: 1 serving(s)
Ingredients
- 1 pound(s) italian sausage, cut in 1″ pieces (remove casings if desired)
- 2 tablespoon(s) olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, chopped
- 1 can(s) (12-oz.) tomato paste
- 1 can(s) (16-oz.) stewed or diced tomatoes
- 1 cup(s) water
- 1/4 teaspoon(s) dried crushed red pepper
- 1 1/4 teaspoon(s) dried oregano
- 1 teaspoon(s) salt
- 1/8 teaspoon(s) pepper
- 1 bay leaf
- 1 pack (12 or 16 oz) of rigatoni
- Shredded parmesan cheese, if desired
Directions
- In heavy dutch oven, brown sausage pieces.
- Remove sausage and add onion and bell pepper.
- Cook until tender.
- Return sausage to pot and add remaining ingredients except for rigatoni.
- Bring mixture just to a boil, then reduce heat to a low simmer and cook for 1-1/2 to 2 hours, stirring occasionally.
- 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.
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