Rigatoni With Sausage

• 1 lb. rigatoni
• 1 lb. Italian sausage
• 3 Tbsp. olive oil
• 1 chopped onion
• 1 clove garlic
• 1 bay leaf
• 1 large can tomato puree
• 1/2 c. grated macaroni cheese
• salt and pepper
• 1 lb. fresh mushrooms (optional)

1. Cut sausage in 1-inch pieces.
2. Place in hot skillet with olive oil.
3. Brown slightly, about 10 minutes.
4. Add onion, mushrooms (well cleaned and sliced), garlic, salt and pepper.
5. Simmer 15 minutes.
6. Add tomato puree and bay leaf, cover and cook slowly for 1 hour.
7. Remove bay leaf.
8. Cook rigatoni about 20 minutes in 5 quarts rapidly boiling water (salted).
9. Drain and place in baking dish.
10. Add sausage and sauce; mix.
11. Sprinkle with grated macaroni cheese and bake in moderate oven about 10 minutes.
12. Serves 6.

rigatoni, italian sausage, olive oil, onion, clove garlic, bay leaf, tomato puree, macaroni cheese, salt, fresh mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480167 (may not work)