Ingredients

10 ounce italian sausage
2 tsp. water
1 jar james darren’s pasta
sauce with basil and garlic or any pasta sauce
1/4 C. heavy cream
1 pound rigatoni, cooked
fresh grated parmesan cheese

Cooking Instructions

Remove sausage from casing and crumble into a large saucepot. Add the water and cook over low heat for 20 minutes, or until it is cooked. Drain off fat. Add pasta sauce and simmer for 5 minutes. Stir in cream. Serve pasta sauce over cooked rigatoni and top with cheese.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)