Preparation:
1. Remove sausage from casing and crumble into a large saucepot. Add the water and cook over low heat for 20 minutes, or until it is cooked. Drain off fat. Add pasta sauce and simmer for 5 minutes. Stir in cream.
2. Serve pasta sauce over cooked rigatoni and top with cheese.
Source: "Cooking with Regis and Kathie Lee", 1993 |
