Sausage Rigatoni with Double Tomato Sauce
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol Vitamin A Vitamin C Calcium Iron Dietary Fiber
4 580 210 23g 1300mg 64g 29g 65mg 25% 30% 15% 40% 6g


INGREDIENTS:
8oz. (3 cups) uncooked rigationi (pasta tubes with ridges) 1 lb. Italian sausage links, cut into 1/4-inch slices 1 (28-oz.) crushed tomatoes, undrained
1-1/2 oz. dried sun-dried tomatoes, quartered 3/4 cup water 2 teaspoons dried basil leaves
1/2 teaspoon dried thyme leaves 2 garlic cloves, minced



1 Cook rigationi to desired doneness as directed on package.
2 Meanwhile, in large saucepan, brown sausage over medium-high heat. Stir in crushed tomatoes, sun-dried tomatoes, water, basil, thyme and garlic. Bring to a boil. Reduce heat; simmer 10 to 15 minutes.
3 Drain rigationi. Serve sausage mixture over rigationi.

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