Chop vegetables fine and saute in 1/4 cup broth until soft and set aside. In a large skillet breaise and break sausage into
small pieces. Add olive oil if needed, to prevent sticking. When thouroughly browned, add tomatoes, tomatoe sauce, tomato paste, vegetables, spices, bacon and once cup of water. Simmer for one hour, stirring occasionally. Add water as needed to maintain sauce consistency.
To cook rigatoni, add a smidge of olive oil to twice the amount of unsalted boiling water necessary to cover the rigatoni.
Cook rigatoni al dente according to package directions. When rigatoni is cooked, drain, and add to sauce.
To Freeze: Freeze in freezer safe container.
To Reheat: Reheat in microwave or from frozen in covered pot.