Rigatoni with Sausage and Tomato Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
1 tablespoon olive oil |
1 1/2 pounds 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 (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, 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. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon 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.
4. 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.
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