Rigatoni Sausage Supreme - cooking recipe

Ingredients

16 ounces rigatoni pasta
1 - 1 1/4 lb sweet mild Italian sausage (bulk or links with the casings removed)
4 slices slightly crisp bacon, chopped fine (or you may use bacon bits instead)
1 (6 ounce) can tomato paste
2 (8 ounce) cans tomato sauce
1 (28 ounce) can diced tomatoes
1 (14 1/2 ounce) can diced tomatoes (if you like it hot) (optional) or (14 1/2 ounce) can diced tomatoes with mild green chilies (if you like it hot) (optional)
3 garlic cloves (more if you like garlic)
2 large onions
4 stalks celery
2 bell peppers
4 tablespoons dried parsley
2 tablespoons dried sweet basil leaves
1 tablespoon crushed fennel seed
1/2 teaspoon thyme (optional)
1/2 teaspoon allspice
pepper
1/4 cup olive oil (to keep pasta from sticking)
water (as needed, to keep sauce from becoming too thick)
3 tablespoons olive oil (if needed in braising the sausage) (optional)

Preparation

Chop vegetables fine and saute in 1/4 cup olive oil until soft.
Set aside.
In a large skillet braise and break sausage into small pieces.
Add olive oil if needed to prevent sticking.
When thoroughly browned, add tomatoes, tomato sauce, tomato-paste, vegetables, spices, bacon bits and one-cup water.
Simmer for one hour, stirring occasionally.
Add water as needed to maintain sauce consistency.
To cook the rigatoni: Add 1/4 cup olive oil to twice the amount of unsalted boiling water necessary to cover the rigatoni.
Cook rigatoni al dente according to package directions (about 8-10 minutes.) When rigatoni is al dente, drain, toss with sauce and place on large serving dish.
You also can store in twelve GLAD 8 oz containers or six GLAD 16 oz containers for freezer storage.
The aroma of the frozen servings is even more pleasing as they reheat in a microwave oven.
A fresh tomato salad with a balsamic vinaigrette dressing completes the meal.