1 lb. Italian sausage
1/2 c. chopped onion
2 cloves minced garlic
1 jar Ragu sauce (28 oz.)
1 tbsp. basil
1/4 tsp. pepper
1/2 c. creamy Parmesan salad dressing (or you may use creamy dressing with
Parmesan cheese added)
1 tbsp. fresh or dried parsley

Cook 1 lb. Italian sausage cut in 1/2 inch pieces. Add 1/2 cup chopped onion and 2 cloves garlic minced. Saute until onion is tender but not brown. Drain fat. Blend in:

28 oz. jar of Ragu sauce
1 tbsp. basil
1 tbsp. fresh or dried parsley
1/4 tsp. pepper

Bring to boil, reduce heat and simmer 10 minutes. Add 1/4 cup creamy Parmesan salad dressing after sauce is simmered. Serve over the cooked and drained Rigatoni.