| 1 box (16 ounces) | BARILLA Rigatoni |
| 1/2 pounds | Italian sausage, crumbled |
| 2 tablespoons | extra virgin olive oil |
| 1 small | onion, chopped |
| 1 clove | garlic, minced |
| 4 | plum tomatoes, cut into small chunks |
| 1/2 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
| 1/8 teaspoon | red pepper flakes, crushed (optional) |
COOK sausage in large skillet over medium heat 6 minutes or until no longer pink, stirring occasionally. Drain; set aside.
HEAT oil in large skillet; add onion and sauté 2 minutes. Add garlic and crushed red pepper flakes; continue cooking 2 minutes.
ADD cooked sausage and tomatoes; continue cooking 7 minutes, stirring occasionally. Stir in salt and pepper.
COOK Rigatoni according to package directions; drain.
ADD pasta to skillet; mix well. Transfer to serving platter. Makes 6 to 8 servings
For extra flavor, drizzle pasta with thyme flavored oil: mix 1 teaspoon finely chopped fresh thyme with 3 tablespoons olive oil. Top with shaved Parmesan cheese, if desired