Boil a pot of hot water for pasta (optional-add salt).
Add rigatoni to boiled water and stir occasionally for 11-13 minutes.
In a skillet, add a cup of water to medium heat, then add Italian sausage.
Cover sausage when it starts to sizzle for five mintues and let simmer.
Uncover sausage and return heat on medium high to brown for six minutes. Keep uncovered.
Turn sausage over for another six to seven minutes or remove when fully brown. Save some of the sausage juice in pan.
Place cooked sausage on a plate to cool down, then cut into quarter sized pieces. Keep sausage covered and warm.
In a small saute pan, add olive oil to medium high heat until sizzling, then add chopped garlic and green pepper. Cook for about three minutes. Remember to stir occasionally.
Place the cut up sausage back into its pan and reheat on medium heat.
Add the cooked garlic, onions, and olive oil drippings to the sausage and mix well for three minutes. Add a couple pinches of ground cinnamon.
Pour pasta sauce over sausage and mix well. Let sauce simmer uncovered stirring frequently until piping hot.
Mix cooked rigatoni with sauce thoroughly and serve!
