SPICY SAUSAGE RIGATONI

1 tablespoon oil , USE ANY KIND.

half of a yellow onion, minced

12 ounces spicy Italian sausage (casings removed – just the ground meat)

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon red pepper flakes

1 1/2 teaspoons seasoned salt

1/2 teaspoon black pepper

1 28 ounce can San Marzano tomatoes, including their juice

1/4 cup Italian dressing 

1 lb. whole wheat rigatoni

1/2 cup reserved pasta water

1 jar of spaghetti sauce, of your choice. I use Aldi spaghetti sauce. 

Parmesan and parsley or basil for topping

INSTRUCTIONS

1. Heat the oil in a skillet over medium high heat. Add the onion – saute for 10 minutes or so, until the vegetables are very soft.
2. Add the ground sausage, oregano, red pepper flakes, seasoned salt, and pepper. When the sausage is fully cooked, add the dressing to get the browned bits off the bottom of the pan.
3. Add the tomatoes  and 1 jar of spaghetti sauce – simmer for 10-20 minutes while the pasta is cooking.
4. Cook the pasta according to package directions. When draining, reserve 1/2 cup of the cooking water. Combine the pasta, the sauce, and the reserved water and toss gently to combine. Transfer to a large serving dish and top with Parmesan and parsley or basil. Serve with bread and butter or a tossed salad which is what I have been doing lately.