1 lb. rigatoni
1 lb. Italian sausage
3 tbsp. olive oil
1 chopped onion
1 clove garlic
1 bay leaf
1 lg. can tomato puree
1/2 c. macaroni cheese
Salt & pepper
1 lb. fresh mushrooms

Cut sausage in 1 inch pieces and halves. Place in hot skillet with olive oil. Brown slightly about 10 minutes. Add onion, mushrooms, garlic, salt and pepper. Simmer 15 minutes. Add tomato puree, bay leaf, cover and cook slowly for 1 hour.

Cook rigatoni about 20 minutes in 5 quart of rapidly boiling water (salted); drain, place in baking dish. Add sausage and sauce mix. Sprinkle with grated mozzarella cheese, and bake in moderate oven about 10 minutes. Serves 6.