Sunday, February 24, 2013
Rigatoni with Sausage, Pumpkin & Tomato
This recipe came from the October 2012 Rachael Ray magazine. As pointed out by a reader, the online version has a typo that the magazine version does not - 1/2 cup of reserved pasta water instead of 12 cups. Right off the bat you'll notice that I didn't use rigatoni, but some spiral whole wheat pasta that we had in the house. I also replaced the sausage with vegetarian sausage. Both the Hub and I like this and plan on taking it for lunches. If I made it again I would punch up the vegetables and cut back on the pasta, but I'm just like that.