Rigatoni with Sausage and Peppers

This recipe makes a ton... over 20 servings!  It is great for freezing if you don't add the peppers and pasta.

1 yellow onion, minced
5 hot Italian sausages (removed from casing)... if you/your kids don't like spicy then get the mild sausages
4, 28 oz cans whole tomato, pureed in blender
1 small can tomato paste
3-4 cloves garlic, minced (I always have a bottle of the minced, squeeze garlic in my fridge)
2 TB salt
3 TB sugar
black pepper, to taste
red pepper flakes, to taste
2 fresh red peppers, sliced into half rings
rigatoni
feta cheese
Parmesan cheese


In a large pot, saute onion in olive oil until translucent.  Add sausages.  Cook sausage all the way and break it up into small bits with a spatula.

Add pureed tomato, tomato paste, garlic, salt, sugar, black pepper, red pepper flakes, and fresh red pepper.  (If freezing, wait to add peppers)

Cook as much rigatoni as you need (2 handfuls per person) one minute shy of the lower end of cooking time in salted water.  Use one cup of sauce per serving.

Save 1 cup of pasta water and drain noodles.  Dump pasta in sauce with 2 spoonfuls of feta cheese per serving.  If it looks dry, add some pasta water.  Stir it up and serve with parmesan cheese.

* I found this recipe at feedyourfamily.blogspot.com