Kitchen Sink Rigatoni

        You can make this dish substituting just about anything to adjust to your family’s liking.  Don’t be afraid… you really can’t screw this up.

1 lb. Mini Rigatoni

2 Tbsp. butter

1 medium onion, diced

3 cloves garlic (or 1tsp. minced garlic from a jar)

1 med. Yellow (or green, or red) pepper, diced
1 lb. ground chourico (or Italian sausage)
14.5 oz. can diced tomatoes

8 oz can tomato sauce

½ c. Marsala wine or water (I use wine... obviously!)

1 Tbsp. parsley flakes

½ c. Ricotta cheese

Salt & Pepper

Cook pasta while preparing sauce:

Melt butter in large skillet.  Add onion, garlic and pepper.  Cook until onion is translucent.  Add chourico, diced tomatoes, tomato sauce, Marsala wine, parsley flakes and salt & pepper  (to taste).  Cook until hot and bubbling, stirring occasionally.  Remove from heat.  Stir in ricotta cheese until blended.  Pour over pasta and toss to coat.

*    If sauce is too thick, just add a little water (or more Marsala) to thin it out.