* Note: See the "Fresh Homemade Sausage" recipe which is included in this collection.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a large 12- to 14-inch saute pan heat the crumbled Fresh Homemade Sausage over medium heat until lightly brown, about 10 minutes. Pour off the fat and grease, add the peas, sage and white wine. Bring all the ingredients to a boil and cook for 1 minute. Remove from heat. Add the olive oil and let stand at room temperature. Boil the pasta using the directions on the rigatoni package. Cook until al dente. Drain the pasta over a colander over the sink. Toss the hot pasta into the pan with the sausage mixture. Over medium heat cook the mixture for about 1 minute, just until it is thoroughly combined. Stir in the parsley and pour into a heated serving bowl. Serve. This recipe yields 4 main course servings.

Recipe

Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net