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“I made this once several years ago and thought it was very good. I clipped it from the local newspaper.”
READY IN:
22mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In large nonstick skillet, heat half of the oil and brown sausages. Remove sausages and cool slightly; slice into 1/4-inch rounds; set aside.
  2. In clean saucepan, heat remaining oil; saute onion and garlic 2 to 3 minutes. Add red or yellow pepper and mushrooms; cook until tender.
  3. Stir in wine; cook 3 to 4 minutes or until most of the liquid is absorbed. Add pureed tomatoes and reserved sausages. Bring to a boil.
  4. Reduce heat; simmer 15 minutes. Stir in basil and olives. Season to taste with salt and pepper.
  5. Cook rigatoni according to pacakage directions. Toss rigatoni with sauce.

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