1 lb. bulk Italian sausage
1 T olive oil
1 can (28oz) diced tomatoes
3 garlic cloves, minced
1 T. minced oregano
1/2 t. salt
1/4 t. pepper
4 cups hot cooked rigatoni
1/2 c minced parsley (fresh)
1/2 c Parmesan cheese
In a skillet over medium heat, cook sausage until no longer pink. Drain. Add tomatoes, garlic. oregano, salt & pepper. Simmer til heated. Toss rigatoni with oil. Add sausage mix with rigatoni, mix well. Sprinkle with parsley & Parmesan cheese.
Serves: 4
| Recipe Index | Potatoes | Salads |
| Hamburger | Snacks | Ham |
| Vegetables | Drinks | Kitchen Help |
| Chicken | Sausage | Crockpot |
Sign My
Guestbook
View My Guestbook
