1 lb sweet Italian sausage
3 tbsp EVOO
3 large garlic clovews, minced
1 large red sweet pepper, seeded and chopped
1 1/2 jars (total of 39oz) of sausage pasta sauce
1/2 c red wine
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
1 tsp salt
1 tsp black pepper
1/4 c parmesan cheese, grated
Preheat oven to 350 F. Cook sausage for 30 minutes-keep warm. Cook rigatoni according to package instructions and keep warm. In a small skillet, heat EVOO over medium heat. Cook garlic and pepper 3-5 minutes, being sure not to burn garlic. Drain excess oil. In a medium saucepan, heat pasta sauce and red wine over low heat. Add pepper garlic mixture. Once sausage is cooked, slice and add to sauce. Cook for additional 5 minutes. Toss with pasta. Top with fresh herbs and grated cheese. Serve with salad for meal for 4.
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