Sausage Rigatoni

You know those commericals... The ones with the chefs in the Italian restaurants lamenting the fact that their customers are at home eating Bertolli... Granted, Bertolli is a lot less expensive than eating out but it's still pretty spendy- about $9 bag for 2 servings. In my book that's too much.

Especially when you can recreate it yourself - and feed a family of 4 - for less than a bag of the frozen stuff. Instead the chefs will be crying about the fact that you are cooking!

This is a super-easy recipe from Kraft. They call it Sausage and Tomoto Rigatoni but the only tomatoes in it are from paste and dressing, so I dropped the tomatoes from the title.

Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings, about 2 cups each

Ingredients:
4 cups rigatoni pasta (8 oz.), uncooked
1 lb. Italian sausage, cut into chunks
1 red onion, sliced
1/4 cup tomato paste
1/4 cup Sun-Dried Tomato Dressing
1/4 cup chopped fresh parsley 1/4 cup Grated Parmesan Cheese

Directions:
COOK pasta as directed on package.

MEANWHILE, brown sausage in large nonstick skillet; drain. Stir in onions and tomato paste; cover. Cook 15 min. 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.

If you actually want to add tomatoes to this I highly suggest getting some canned diced Italian style tomatoes. Drain them and add the tomatoes about 10 minutes after adding the tomato paste. They'll get warm but not too mushy.