Ingredients
2 tablespoons olive oil2 packages (17.63 ounces each ) Italian sausage links, casings removed2 medium onions, chopped8 green onions, chopped1 medium green pepper, chopped6 garlic cloves, minced1 cup white wine2 cans (28 ounces each) diced tomatoes, undrained1 package (16 ounces) frozen sliced okra1 can (8 ounces) tomato sauce2 tablespoons reduced-sodium soy sauce1 tablespoon Louisiana-style hot sauce1/4 teaspoon salt1/2 cup minced fresh parsley1 pound uncooked rigatoni1/2 cup shredded Parmesan cheese
Preparation
In a Dutch oven, heat oil over medium heat. Add sausage, onions, green onions, pepper and garlic; cook 12-15 minutes or until sausage is no longer pink, breaking up sausage into large crumbles. Drain.
Stir in wine. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half. Stir in tomatoes, okra, tomato sauce, soy sauce, hot sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until okra is tender, stirring occasionally. Stir in parsley.
Meanwhile, cook rigatoni according to package directions; drain. Serve with sausage mixture; sprinkle with cheese.
