Ingredients
- 475 ml spaghetti sauce
- 425 gr rigatoni (hot cooked)
- 260 gr italian sausage
- 120 gr cheese (grated)
- 65 gr olives
- 60 ml dry wine (red)
- 34 gr pepperoncini peppers
Servings: 4 Remove Casing * Sliced and Drained In 9 litre skillet over medium heat, cook sausage until browned, stirring to separate meat. Spoon off fat. Add garlic, sauce, wine and peppers. Heat to boiling. Reduce heat to low; simmer 5 min, stirring occasionally. Add olives, half cup cheese and rigatoni; toss to coat well. Serve topped with remaining cheese.
