Italian Recipes - Pasta Alla Italiano

Ingredients                     

• 1 pound bulk Italian sausage

• 1 large onion, chopped

• 6 cloves garlic, minced

• 28-ounce can crushed tomatoes, un-drained

• 4 1/2-ounce jars (drained weight) sliced mushrooms, drained

• 8- or 9-ounce package frozen artichoke hearts, thawed and cut up

• 1 cup tomato juice

• 1/2 cup dry red wine

• 1 tablespoon quick-cooking tapioca

• 1/2 teaspoon salt

• 1/2 teaspoon dried rosemary, crushed

• 1/4 teaspoon black pepper

• Several dashes bottled hot pepper sauce

• 12 ounces dried rigatoni pasta or spaghetti

• Grated Parmesan cheese (optional)

---

Method:

1. In a large skillet cook Italian sausage, onion, and garlic until meat is brown and onion is tender. Drain off fat.

2. Transfer meat mixture to a 3 1/2-or 4-quart slow cooker. Stir in un-drained tomatoes, mushrooms, artichoke hearts, tomato juice, wine, tapioca, salt, rosemary, black pepper, and hot pepper sauce.  

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

4. Cook pasta according to package directions. Drain well.

5. Serve meat mixture over hot cooked pasta. If desired, sprinkle individual servings with Parmesan cheese.