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 -

Ingredients for - Rigatoni with Sausage and Tomato Cream Sauce

1. 1 tbsp. olive oil

2. 1 1/2 lb. Mild or Hot Italian Sausage

3. 1 onion

4. 3 cloves garlic

5. c. dry white wine

6. 1 1/2 c. canned crushed tomatoes in thick puree (from a 15-ounce can)

7. 1/2 tsp. salt

8. 1/2 tsp. fresh-ground black pepper

9. 1/4 c. chopped fresh parsley

10. 1 c. light cream

11. 1 lb. rigatoni

12. Grated Parmesan

How to cook deliciously - Rigatoni with Sausage and Tomato Cream Sauce

1 . Stage

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.

2 . Stage

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 . Stage

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.

4 . Stage

Wine 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.