| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Pasta, Ethnic, Meats | 4 | Servings |
INGREDIENTS
| 1 | lb | Italian Sausage * |
| 1/4 | c | Pepperoncini Peppers ** |
| Clove Garlic; minced | ||
| 1/2 | c | Olives; quartered |
| 2 | c | Spaghetti Sauce |
| 1 | c | Grated Cheese (your choice) |
| 1/4 | c | Dry Red Wine or Water |
| 4 | c | Hot Cooked Rigatoni |
INSTRUCTIONS
Servings: 4 * Remove Casing ** Sliced and Drained In 10 qt skillet over medium heat, cook sausage until browned, stirring to separate meat. Spoon off fat. Add garlic, sauce, wine and peppers. Heat to boiling. Reduce heat to low; simmer 5 min, stirring occasionally. Add olives, 1/2 cup cheese and rigatoni; toss to coat well. Serve topped with remaining cheese. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”