Skillet Pasta Roma

• 1/2 lb. Italian sausage, sliced or crumbled
• 1 large onion, coarsely chopped
• 1 large clove garlic, minced
• 2 cans (14 1/2 oz. each) chunky pasta style stewed tomatoes
• 1 (8 oz.) can tomato sauce
• 1 c. water
• 8 oz. uncooked rigatoni or spiral pasta
• mushrooms, sliced (optional)
• grated Parmesan cheese

1. In
2. large skillet brown sausage.
3. Add onion and garlic. Cook until
4. onion
5. is
6. soft; drain.
7. Stir in stewed tomatoes, tomato sauce,
8. water
9. and
10. pasta.
11. Cover
12. and
13. bring to boil. Reduce heat.
14. Simmer, covered, 25 to 30 minutes or until pasta is tender, stirring occasionally.
15. Stir in mushrooms; simmer 5 minutes. Serve
16. in skillet garnished with cheese and parsley. Makes 4 servings.

italian sausage, onion, clove garlic, tomatoes, tomato sauce, water, rigatoni, mushrooms, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=714030 (may not work)