1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. butter
1 (16 oz.) can whole tomatoes, broken up
1 (6 oz.) can tomato paste
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. basil leaves
1/4 tsp. pepper
1/4 tsp. nutmeg
1/4 tsp. garlic powder
1 lb. smoked sausage, cut into serving size pieces
1 c. apple cider
1 (7 oz.) pkg. elbow macaroni (2 c., uncooked)

In medium size skillet, cook onion and green pepper in butter until tender, do not brown. Add tomatoes, tomato paste and seasonings. Simmer on low 10 minutes.

In 10 inch skillet, bring cider to boil; add sausage, cider and simmer 10 minutes. Prepare macaroni according to package directions. Drain. Arrange on warm platter, top with sauce and sausage. Serve immediately 6-8 servings.