1 pound rigatoni

1 pound Italian sausage
1/4 cup garlic olive oil
1 onion, sliced thin
1 pound fresh mushrooms, sliced
1 bay leaf
1 6-oz. can tomato paste
3 cups water
salt and pepper
pinch of oregano

Grated Cheese

Cut sausages in links of three, brown in hot olive oil; add onion, mushrooms, salt and pepper, and simmer 15 minutes.

Add tomato paste and water, cover and cook slowly about 1 hour.

Cook rigatoni in boiling, salted water; drain, and place in a baking dish.

Cover rigatoni with sausage sauce, sprinkle with grated cheese; bake in a moderate oven (350 degrees F.) about 10 minutes.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Gustave Caillebotte: Le Pont de l'Europe, 1877.

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