1 1/2 lbs. hot Italian sausage
2 c. diced green peppers (2 lg.)
1 c. chopped onion (1 lg.)
2 cans (14 1/2 oz.) tomatoes, broken up
1 can (15 oz.) tomato sauce
1 pkg. (1 1/2 oz.) spaghetti sauce seasoning mix
8 oz. uncooked rigatoni pasta

Remove sausage meat from casings and brown in a 5-quart ovenproof Dutch oven, breaking up meat with a wooden spoon. Drain off all but 1 tablespoon drippings. Add peppers and onion and cook until onion is tender. Stir in tomatoes, tomato sauce and seasoning mix. Cover and bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes.

Meanwhile heat oven to 375 degrees. Stir in rigatoni, cover, return to a boil, then place in oven. Bake 30 minutes or until liquid is reduced and pasta is tender. Makes 8 regular or 12 buffet servings.