Ingredients 1 (16 ounce) package rigatoni pasta 2 pounds Italian sausage 2 onions, chopped 2 cloves garlic, minced 1 green bell pepper, chopped 1 pound fresh mushrooms, sliced 2 (14.5 ounce) cans stewed tomatoes 2 (6 ounce) cans tomato paste 3 1/2 ounces sliced pepperoni sausage 1 tablespoon chopped fresh basil salt to taste ground black pepper to taste
Directions 1 Cook rigatoni pasta in a large pot of boiling salted water until al dente. Drain well. Set aside.
2 In a large skillet,fry sausage till cooked through but not brown. Add chopped onions and minced garlic. Stir and cook until soft. Add sliced mushrooms and cook about 5 minutes. Add chopped green pepper and cook slowly until soft. Drain off any excess fat.
3 Stir in tomatoes with juice, tomato paste, fresh basil and pepperoni. Bring to a boil. Reduce heat and add cooked rigatoni noodles. Stir in salt and pepper to taste.
4 Simmer for 2 to 3 hours. Serve.
Makes 8 servings
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