Italian Sausage Rigatoni

By gpawilson

Ingredients

• 1/2 pound hot Italian sausage (bulk, or squeeze from casings)
• 2/3 cup sliced yellow onion (15-ounce) can diced tomatoes, undrained
• l/2 teaspoon dried basil
• (2 l/4-ounce) can sliced black olives, drained
• l/2 cup heavy cream
• 12 ounces rigatoni pasta, cooked according to package directions
• Freshly grated Parmesan cheese (optional)

Preparation

Step 1

Place sausage and onion in a large skillet. Cook over medium-high heat until sausage is no longer pink. Drain mixture to remove grease. Wipe out pan with paper towel. Return mixture to pan and add tomatoes and basil. Bring to a boil, Reduce heat to low and simmer. covered, 10 to 15 minutes. Stir in olives and cream, and cook until thoroughly heated, but not boiling. Stir in cooked pasta. Serve with cheese, if using.