Rigatoni Sausage Supreme

Name: Rigatoni Sausage Supreme
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 serving(s)
Ingredients: 16 ounces rigatoni pasta; 1 -1 1/4 lb sweet mild Italian sausage (bulk or links with the casings removed); 4 slices slightly crisp bacon, chopped fine (or you may use bacon bits instead); 1 (6 ounce) can tomato paste; 2 (8 ounce) cans tomato sauce; 1 (28 ounce) can diced tomatoes; 1 (14 1/2 ounce) can diced tomatoes (if you like it hot) (optional) or 1 (14 1/2 ounce) can diced tomatoes with mild green chilies (if you like it hot) (optional); 3 garlic cloves (more if you like garlic); 2 large onions; 4 stalks celery; 2 bell peppers; 4 tablespoons dried parsley; 2 tablespoons dried sweet basil leaves; 1 tablespoon crushed fennel seed; 1/2 teaspoon thyme (optional); 1/2 teaspoon allspice; pepper; 1/4 cup olive oil (to keep pasta from sticking); water (as needed, to keep sauce from becoming too thick); 3 tablespoons olive oil (if needed in braising the sausage) (optional)

Submitted by Willam

"I love Italian foods, especially those easy to prepare and freezer store. I lost a rigatoni and sweet Italian sausage dish that I liked so decided to create one of my own. I added spices such as allspice I thought would blend well."

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Ready In:: 1hr 20mins
Ingredients:: 20
Serves:: 12

ingredients

16 ounces rigatoni pasta
1 - 1 ¹⁄₄ lb sweet mild Italian sausage (bulk or links with the casings removed)
4 slices slightly crisp bacon, chopped fine (or you may use bacon bits instead)
1 (6 ounce) can tomato paste
2 (8 ounce) cans tomato sauce
1 (28 ounce) can diced tomatoes
1 (14 1/2 ounce) can diced tomatoes (if you like it hot) (optional) or (14 1/2 ounce) can diced tomatoes with mild green chilies (if you like it hot) (optional)
3 garlic cloves (more if you like garlic)
2 large onions
4 stalks celery
2 bell peppers
4 tablespoons dried parsley
2 tablespoons dried sweet basil leaves
1 tablespoon crushed fennel seed
¹⁄₂ teaspoon thyme (optional)
¹⁄₂ teaspoon allspice
pepper
¹⁄₄ cup olive oil (to keep pasta from sticking)
water (as needed, to keep sauce from becoming too thick)
3 tablespoons olive oil (if needed in braising the sausage) (optional)

directions

Chop vegetables fine and sauté in 1/4 cup olive oil until soft.
Set aside.
In a large skillet braise and break sausage into small pieces.
Add olive oil if needed to prevent sticking.
When thoroughly browned, add tomatoes, tomato sauce, tomato-paste, vegetables, spices, bacon bits and one-cup water.
Simmer for one hour, stirring occasionally.
Add water as needed to maintain sauce consistency.
To cook the rigatoni: Add 1/4 cup olive oil to twice the amount of unsalted boiling water necessary to cover the rigatoni.
Cook rigatoni al dente according to package directions (about 8-10 minutes.) When rigatoni is al dente, drain, toss with sauce and place on large serving dish.
You also can store in twelve GLAD 8 oz containers or six GLAD 16 oz containers for freezer storage.
The aroma of the frozen servings is even more pleasing as they reheat in a microwave oven.
A fresh tomato salad with a balsamic vinaigrette dressing completes the meal.