RIGATONI CON SALSICCIA

By Sharmd

Ingredients

• 1 LB ITALIAN LINK SAUSAGE
• LIGHT CREAM
• 1 CUP WHITE WINE
• 1 CUP PEAS
• 1/2 LARGE ONION, CHOPPED
• 1 LB RIGATONI
• 8 OZ MUSHROOMS, SLICED
• 8 QTS SALTED BOILING WATER
• 1 CUP FRESH BASIL, CHOPPED
• 2-3 SLICED PROSCUITTO, CHOPPED
• EXTRA VIRGIN OLIVE OIL
• 2 CUPS SAN MARSANO TOMATOES

Preparation

Step 1

With a fork, make holes in each sausage. Soak sausages in wine for 15 minutes.

Remove from wine, and squeeze sausage meat out of casing. Sauté sausage until browned. Drain pan.

Add onion and basil and sauté 3 minutes. Add mushrooms and sauté another 3 minutes.

Put sausage back in pan and splash with a little more wine. Cook until wine evaporates.

Add tomatoes and simmer for 20 minutes.

Cook pasta. Drain and toss with olive oil.

Add a little cream to tomato sausage mixture.

Fold mixture into pasta.