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.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)