Sausage and Tomato Rigatoni4 cups rigatoni pasta (8 oz.), uncooked1 lb. Italian sausage, cut into chunks 1 medium red onion, sliced 1/4 cup tomato paste 1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing 1/4 cup chopped fresh parsley Brown sausage in large nonstick skillet; drain. Stir in onions and tomato paste; cover. Cook 15 min. or until onions are tender and sausage is cooked through (170°F), stirring occasionally. Stir in dressing. Sprinkle with parsley and cheese. To Freeze: Freeze in freezer safe container To Reheat: Cook pasta. Reheat sauce and combine. |