Rigatoni with sausage and tomato cream sauce

By Maverick19

Ingredients

• 1 Tbsp olive oil
• 1 1/2 lbs mild or hot italian sausage, 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 (15 oz can)
• 1/2 tsp salt
• 1/2 tsp fresh ground black pepper
• 1/4 cup chopped fresh parsley
• 1 cup light cream
• 1 lb rigatoni
• parmesan for serving

Preparation

Step 1

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 Tbsp of the fat.

2. 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

3. 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