Rigatoni with Sausage and Tomato Cream Sauce

Name: Rigatoni with Sausage and Tomato Cream Sauce
Yield: 4
Ingredients: 1 tbsp. olive oil; 1 1/2 lb. Mild or Hot Italian Sausage; 1 onion; 3 cloves garlic; c. dry white wine; 1 1/2 c. canned crushed tomatoes in thick puree (from a 15-ounce can); 1/2 tsp. salt; 1/2 tsp. fresh-ground black pepper; 1/4 c. chopped fresh parsley; 1 c. light cream; 1 lb. rigatoni; grated Parmesan

Published: Sep 3, 2008

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Tubes of rigatoni hold the tomato sauce, giving you a burst of creamy flavor with every bite. Use either hot or mild Italian sausage here, depending on your preference.

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Ingredients

1 Tbsp. olive oil
1 1/2 lb. Mild or Hot Italian Sausage
1 onion
3 cloves garlic
cup dry white wine
1 1/2 cups canned crushed tomatoes in thick puree (from a 15-ounce 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
grated Parmesan

Directions

1. Step 1In 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.
2. Step 2Reduce 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. Step 3In 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.
4. Step 4Wine Recommendation: A Chianti Classico Riserva is the wine of choice with this dish. Look for a wine with a few years of age; it will be mellower and will complement the sauce better than a younger wine could.