Rigatoni with Sausage and Tomato Cream Sauce

By CarolM-2

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds mild or hot italian sausages, casings removed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/3 cup dry white wine
• 1 1/2 cups canned crushed tomatoes in thick puree (from a 15-ounce can)
• 1/2 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper
• 1/4 cup chopped fresh parsley
• 1 cup light cream
• 1 pound rigatoni
• Grated parmesan cheese, for serving

Details

Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from cooking.com

Preparation

Step 1

In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.

Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes. Add the pepper, parsley, and cream.

In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain the pasta and toss with the sauce. Serve with grated Parmesan.