Frank's Stovetop Sausage Casserole Recipe

8 oz tubular pasta (I prefer penne, but macaroni, ziti, etc, will work)
1 lb smoked sausage or polish sausage, cut diagonally in 1/2" slices
1/2 onion, diced
1 tsp garlic powder (I prefer real garlic, a couple of cloves, finely diced)
1-14 oz can diced tomatoes, do not drain
1-8 oz can tomato sauce
1 tbsp Worchestershire sauce (I usually use 2 tbsp)
1 lb Velveeta, sliced into 1" x 1" sticks

Cook the pasta barely al dente (just before done). Drain and rinse.

Brown the sausage and onion (and garlic if you use the real deal) over medium heat, stirring occasionally, until onions are translucent. Do not let onions stick to bottom of pan (caramelize). Add diced tomatoes and tomato sauce, bring to slow boil, cover, simmer for 10 minutes. Stir in garlic powder and Worchestershire sauce. Remove from heat. Add pasta, stir until pasta is well incorporated into sauce. Add cheese, stir until melted, place back on low heat if necessary.

You can use cheddar cheese in place of velveeta, that's what I originally used. It tastes better than when using Velveeta. But, as often as not, the cheddar cheese will clabber, and ruin the dish, so I now always use Velveeta.

Do not omit the Worchestershire sauce...the combination of it and the cheese makes the dish.

Recipe written by fstroupe