Rigatoni con Salsiecia (Sausage)

• 1 lb. rigatoni (noodles)
• 1¼ lb. Italian pork sausage
• 3 tbsp. olive oil
• 1 onion, chopped
• 1 clove garlic
• Salt & Pepper
• 1 bay leaf
• 1 large can tomato puree
• 1 lb. fresh mushroom
• ½ cup grated Pecorino cheese

Cut sausage in one inch pieces, place in hot skillet with oil and brown slightly for 10 minutes. Add onion and sliced mushrooms, garlic, salt and pepper and simmer for 15 minutes. Add tomato puree and bay leaf, cover and cook for one hour. Remove bay leaf.

Cook the rigatoni for 20 minutes in boiling salted water. Drain. Add the sauce put the grated cheese on top and bake for 10 minutes in a moderate oven.

Makes 4-5 servings amply.