Sausage and Tomato Rigatoni


  • 4 cups rigatoni pasta (8 oz.), uncooked
  • 1 lb. Italian sausage, cut into chunks
  • 1 red onion, sliced
  • 1/4 cup tomato paste
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  • 1/4 cup sun-dried tomato dressing
  • 1/4 fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese


Cook pasta as directed. Meanwhile, brown sausage in large nonstick skillet; drain. Stir in onions and tomato paste; cover. Cook 15 minutes or until onions are tender and sausage is cooked through, stirring occasionally. Stir in dressing. Toss sausage mixture with pasta. Sprinkle with parsley and cheese.

Serve with green salad and favorite salad dressing.

Makes 4 servings, about 2 cups each.

Source: Kraft's Food and Family magazine.

By Connie from Cotter, AR


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