10 oz Italian sausage
2 ts Water
1 Jar James Darren’s Pasta
Sauce with basil and garlic Or any pasta sauce 1/4 c Heavy cream
1 lb Rigatoni, cooked
Fresh grated Parmesan cheese 1. Remove sausage from casing and crumble into a large saucepot. Add the
water and cook over low heat for 20 minutes, or until it is cooked. Drain off fat. Add pasta sauce and simmer for 5 minutes. Stir in cream. 2. Serve pasta sauce over cooked rigatoni and top with cheese.
Source: “Cooking with Regis and Kathie Lee”, 1993