Penne Rigate With Rum Smoked Sausage in Tomato Pasta Sauce

Prep time: 15 Minutes
Cook time:  10 Minutes (sausage), 42 Minutes (sauce) 10-12 Minutes (noodles)

**Times are approximate.

Serves 3-4 persons.

Step 1:

Ingredients:
1 lb Penne Rigate
1 Beef Smoked Sausage (Hillshire Farm)
1 Small drained can of Chunky Portabella Mushrooms
45oz Container of Ragu Chunky Tomato, Garlic and Onion
2 Shots of Captain Morgan Private Stock Rum
2 Table Spoons of Worcestershire Sauce
1 Teaspoon of Fennel Seed
2 Teaspoons of Italian Seasoning
1/2 Teaspoon Garlic Powder
4 Quarts of water (To boil Penne Rigate)

Step 2:

Preheat a large pot at 50% heat on the stove.

Start by cutting the beef smoked sausage into thin slices.

Add the sliced sausage and 1 teaspoon fennel seed to the pot and stir, allowing the sausage to brown.

Step 3:

After the sausage has browned add 2 Table Spoons of Worcestershire Sauce and 2 Shots of Captain Morgan Private Stock Rum.

Bring to a boil then add the small drained can of Chunky Portabella Mushrooms.

Turn to low heat and allow to simmer for about 10 minutes stirring occasionally.

Step 4:

Slowly add the container of Ragu spaghetti sauce, being careful not to splash it around.

Step 5:

Add 2 Teaspoons of Italian Seasoning and 1/2 Teaspoon Garlic Powder.

Step 6:

Stir in the Italian seasoning and garlic powder.

Step 7:

Cover the pot with its lid.

Bring the mixture to a boil, then turn to low heat and allow sauce to simmer for 30 minutes.

Be sure to stir occasionally to keep the sauce from burning.

Step 8:

Step 9:

After the Penne Rigate is drained carefully add it to the sauce pot avoiding splashing the sauce.

Step 10:

Stir the Penne Rigate into the sauce and remove from heat.

Step 11: Penne Rigate With Rum Smoked Sausage in Tomato Pasta Sauce

Serve and Enjoy!

** This is best served with a side of garlic bread.