8 oz. rigatoni
1/3 cup butter
1 1/2 cups red, yellow and green peppers, chopped
1 cup chopped onions
1 tablespoon minced garlic
16 oz. Italian sausage, sliced
32 oz. spaghetti sauce
2 tablespoons fresh basil, chopped
In large saucepan, boil 3 quarts water with 1 teaspoon salt. Cook rigatoni according to package instructions. Drain and set aside.
In large skillet, melt butter. Saute peppers, onions, and garlic until tender. Place vegetables in bowl and set aside. Brown Italian sausage in skillet until both sides are cooked. Add your favorite spaghetti sauce, along with the cooked vegetables and rigatoni. Stir well to coat. Top with fresh basil. Makes 4-6 servings.
Wine Recommendation: Ghost Pine's Cabernet Sauvignon 2012
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