Title: Rigatoni with sausage
 Categories: Pasta, Ethnic, Meats
      Yield: 4 Servings
 
      1 lb Italian Sausage *
    1/4 c  Pepperoncini Peppers **
           Clove Garlic; minced
    1/2 c  Olives; quartered
      2 c  Spaghetti Sauce
      1 c  Grated Cheese (your choice)
    1/4 c  Dry Red Wine or Water
      4 c  Hot Cooked Rigatoni
 
  Servings:  4
  
  * Remove Casing ** Sliced and Drained In 10 qt 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, 1/2 cup
  cheese and rigatoni; toss to coat well. Serve topped with remaining
  cheese.