Creole Sausage Pasta

• 2 tablespoons olive oil
• 2 packages (17.63 ounces each ) Italian sausage links, casings removed
• 2 medium onions, chopped
• 8 green onions, chopped
• 1 medium green pepper, chopped
• 6 garlic cloves, minced
• 1 cup white wine
• 2 cans (28 ounces each) diced tomatoes, undrained
• 1 package (16 ounces) frozen sliced okra
• 1 can (8 ounces) tomato sauce
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon Louisiana-style hot sauce
• 1/4 teaspoon salt
• 1/2 cup minced fresh parsley
• 1 pound uncooked rigatoni
• 1/2 cup shredded Parmesan cheese

1. In a Dutch oven, heat oil over medium heat. Add sausage, onions, green onions, pepper and garlic; cook 12-15 minutes or until sausage is no longer pink, breaking up sausage into large crumbles. Drain.
2. Stir in wine. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half. Stir in tomatoes, okra, tomato sauce, soy sauce, hot sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until okra is tender, stirring occasionally. Stir in parsley.
3. Meanwhile, cook rigatoni according to package directions; drain. Serve with sausage mixture; sprinkle with cheese.

olive oil, italian sausage, onions, green onions, green pepper, garlic, white wine, tomatoes, okra, tomato sauce, soy sauce, hot sauce, salt, parsley, rigatoni, parmesan cheese

Taken from www.tasteofhome.com/recipes/creole-sausage-pasta/ (may not work)