October 8, 2008

Sausage and Tomato Rigatoni by Guest Chef Amy

4 cups rigatoni pasta, uncooked
1 lb. Italian bulk sausage, cut into chunks
1 medium red onion, sliced
¼ cup tomato paste
¼ cup Kraft Sun-dried tomato vinaigrette dressing
¼ cup chopped fresh parsley
¼ cup grated parmesan cheese

Cook pasta as directed on package. Meanwhile, brown sausage in large nonstick skillet; drain. Stir in onions and tomato paste; cover. Cook 15 min. or until onions are tender and sausage is cooed through, stirring occasionally. Stir in dressing. Toss sausage mixture with pasta. Sprinkle with parsley and cheese.
Makes 4 two cup servings.

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