"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

RIGATONI COMBINATION Recipe

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This recipe for RIGATONI COMBINATION, by , is from The Walthour Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Josephine Walthour
Added: Monday, February 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/3 pound rigatoni or other pasta
1 onion, chopped
1 clove garlic, minced
1/2 green pepper, chopped
1 teaspoon olive or vegetable oil
1 small can tomato sauce
1 pound can kidney beans, drained
1 teaspoon soy sauce (optional)
1/4 teaspoon salt (optional)
1/2 teaspoon chili powder
Black pepper to taste

Directions:
Directions:
Cook pasta according to package instructions. Saute onions, garlic, and green pepper in oil 4-5 minutes or until soft. Stir in tomato sauce, kidney beans, soy sauce, salt, chili powder, and black pepper. Simmer several minutes. Drain pasta when done and stir into sauce. Serve as is, or add 1/2 Cup crumbled tofu or low-fat cottage cheese to each serving to make a lasagna-like dish. Add hot sauce if desired. (Decrease fat content -- saute in water instead of oil or just brush the pan lightly with an oiled paper towel.)

Number Of Servings:
Number Of Servings:
Serves 4.

 

 

 

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