1 1/2 lb. hot Italian sausage
2 c. diced green bell peppers (2 lg.)
1 c. chopped onion (1 lg.)
2 (16 oz.) cans stewed tomatoes, broken up
1 (15 oz.) can tomato sauce
1 (1 1/2 oz.) pkg. spaghetti sauce seasoning mix
8 oz. uncooked rigatoni pasta

Remove sausage meat from casing and brown in a 5 quart oven proof 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. Heat oven to 375 degrees. Stir in rigatoni; cover, return to a boil, then place in oven. Bake 30 minutes until liquid is reduce and pasta is tender. Yields 8 regular servings, 12 buffet servings.