Rigatoni with Sausage and Tomato Cream Sauce

Rigatoni with Sausage and Tomato Cream Sauce
Rigatoni with Sausage and Tomato Cream Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • RECIPE 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: