Ingredients
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1 lb Italian sausage, sliced 1/4 inch thick
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1 (14 1/2 ounce) can beef broth
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1/4 cup tomato paste
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1 cup water
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1 medium onion, coarsely chopped
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1 (4 ounce) can mushrooms, drained
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1 1/2 cups rigatoni pasta, uncooked
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1/2 cup mozzarella cheese
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1 medium green bell pepper, coarsely chopped
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1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained
Instructions
- In a large Dutch oven, cook sausage over medium heat about 8 minutes, stirring occasionally, until no longer pink; drain.
- Stir tomatoes, broth, water, tomato paste, onion, pepper, and mushrooms into sausage. Heat to boiling; reduce heat to medium-low. Cook about 10 minutes or until green peppers are tender.
- Stir in the pasta. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender.
- Serve topped with cheese.