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Saturday, October 11, 2008

Rigatoni with Hot Italilian Sausage and Peppers

Great pasta. It is hard to believe that all these shapes and sized in pasta really mean anything when it is really all the same recipe. This tubular one is among my favorites as is parpadelle and a couple of others. Cook more than you need. You can always make a salad or a pasta bake with what is left over.

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