Rigatoni With Sausage and Tomato Cream Sauce

Food & Wine

• Ready In: 30 mins
• Serves: 4

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.