Rigatoni With Sausage and Tomato Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Food & Wine Ingredients:
1 tablespoon olive oil |
1 1/2 lbs italian sausage, casings removed |
1 onion, chopped |
3 garlic cloves, minced |
1/3 cup dry white wine |
1 1/2 cups canned crushed tomatoes in 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 lb rigatoni pasta |
grated parmesan cheese, for serving |
Directions:
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.
2. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
3. Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
4. Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes.
5. Add the pepper, parsley, and cream.
6. In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes.
7. Drain the pasta and toss with the sauce. Serve with grated Parmesan.
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