1 lg. onion, finely chopped
3 tbsp. olive or vegetable oil
2 (6 oz.) cans tomato paste
1 (1 lb. 13 oz.) can Italian tomatoes
4 c. water
1 tbsp. sugar
1 tbsp. salt
1/2 tsp. pepper
1 bay leaf
1/2 tsp. oregano
3/4 box rigatoni
1 lb. hot Italian sausage, or 1/2 hot & 1/2 sweet
3/4 c. dry bread crumbs
1/3 c. milk
1 egg
1/3 c. Parmesan cheese

In large pan saute onions in oil until soft (under low heat). Add tomato paste, tomatoes and water. Stir well. Add seasonings; cover, simmer for 1 hour, stir occasionally. While sauce is cooking bring 5 quarts of salted water to boil; add rigatoni; cook for 10 minutes. Drain and rinse with cold water and hold. Remove casing from sausage. In large fry pan break up sausage and brown well under low heat. Add bread crumbs, milk and egg; mix well. Stuff each rigatoni with filling mixture. In casserole (1 quart) dish layer sauce and stuffed rigatoni's; ending with a layer of sauce. Sprinkle with cheese. Bake at 350 degrees for 35 - 40 minutes. Serve with garlic bread and salad.