Name: Rigatoni and Italian Sausage
Ingredients: 1 lb Italian sausage, cut in 1" pieces (remove casings if desired); 2 tb Olive oil; 1 Onion, chopped; 1 Bell pepper, chopped; 2 Cloves garlic, chopped; 1 cn (12-oz.) tomato paste; 1 cn (16-oz.) stewed or diced tomatoes; 1 c Water; 1/4 ts Dried crushed red pepper; 1 1/4 ts Dried oregano; 1 ts Salt; 1/8 ts Pepper; 1 Bay leaf; 1 pk (12 or 16 oz) of Rigatoni; Shredded Parmesan cheese, if desired

What moves God is not our supposed goodness or trophies of righteousness, but rather our desperation and cry to Him for grace. If we could earn it, grace would no longer be grace. Grace by its very definition is giving us what we do not deserve. If we were entitled to God’s favor, it would be a wage that we are due. But since we have merited nothing from God and God being God owes us nothing, we see His favor both in salvation and the blessings that follow all as a token of His undeserved grace to the praise of His glory.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian		1	Servings

INGREDIENTS

1	lb	Italian sausage, cut in 1" pieces (remove casings if desired)
2	tb	Olive oil
1		Onion, chopped
1		Bell pepper, chopped
2		Cloves garlic, chopped
1	cn	(12-oz.) tomato paste
1	cn	(16-oz.) stewed or diced tomatoes
1	c	Water
1/4	ts	Dried crushed red pepper
1 1/4	ts	Dried oregano
1	ts	Salt
1/8	ts	Pepper
1		Bay leaf
1	pk	(12 or 16 oz) of Rigatoni
		Shredded Parmesan cheese, if desired

INSTRUCTIONS

1. In heavy dutch oven, brown sausage pieces.
2. Remove sausage and add onion and bell pepper. Cook until tender.
3. Return sausage to pot and add remaining ingredients (except for
Rigatoni).
4. Bring mixture just to a boil, then reduce heat to a low simmer and cook
for 1-1/2 to 2 hours, stirring occasionally.
5. When sauce is done, cook rigatoni to al dente perfection. Drain, toss
lightly with butter, then serve with sauce. Top with Parmesan cheese, if
desired.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
poobery@ix.netcom.com (Jayni G. Mosher) on Feb 22, 1997.

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