Rigatoni Sausage Supreme

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 (optional) or 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

1. 1

   Chop vegetables fine and sauté in 1/4 cup olive oil until soft.

2. 2

   Set aside.

3. 3

   In a large skillet braise and break sausage into small pieces.

4. 4

   Add olive oil if needed to prevent sticking.

5. 5

   When thoroughly browned, add tomatoes, tomato sauce, tomato-paste, vegetables, spices, bacon bits and one-cup water.

6. 6

   Simmer for one hour, stirring occasionally.

7. 7

   Add water as needed to maintain sauce consistency.

8. 8

   To cook the rigatoni: Add 1/4 cup olive oil to twice the amount of unsalted boiling water necessary to cover the rigatoni.

9. 9

   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.

10. 10

    You also can store in twelve GLAD 8 oz containers or six GLAD 16 oz containers for freezer storage.

11. 11

    The aroma of the frozen servings is even more pleasing as they reheat in a microwave oven.

12. 12

    A fresh tomato salad with a balsamic vinaigrette dressing completes the meal.