1 (4 ounce) package rigatoni pasta
1 (1 ounce) square Italian sausage
2 cloves garlic, minced
1 (8 ounce) can tomato paste
1 (8 ounce) can whole tomatoes, drained
1 (3 ounce) can tomato paste with juice
1 (8 ounce) can sliced mushrooms, drained
1/4 cup chopped green onions
1/2 cup chopped mushrooms
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Slice Italian sausage horizontally across the grain. Place another Italian sausage across the grain. To the left, place Italian sausage and spaghetti. Cut the fat into the center of the meat and then fold over the spaghetti. Place the slotted roll in the pot. Pour tomato paste into the pot, and stir to melt tomato paste. Slowly pour tomato paste over the meat and spaghetti while it's cooking. If necessary, spoon tomato paste over the meat to help it stick.
In a large bowl, mix tomato paste, tomato paste with juice, mushrooms, green onions and mushrooms. Stir all together and pour sauce over the meat and spaghetti. Cover, and simmer about 45 minutes, stirring often.