Shelly's Recipe

RIGATONI WITH ITALIAN SAUSAGE, TOMATOES & SAGE

Category: Pasta - Meat

1 (16 oz) pkg rigatoni or penne pasta
1 lb fresh ground Italian sausage (salsiccia)
2 garlic cloves, crushed with press
1 small onion, diced
2 tbsp chopped fresh sage or 1 tbsp dried sage leaves
1/4 tsp salt
1 (14.5 oz) can Italian-style stewed tomatoes
1 cup heavy whipping cream
1/2 cup shredded Parmesan cheese plus additional for serving

In large saucepot, prepare pasta in salted water as label directs.

Meanwhile, heat nonstick 12-inch skillet over medium heat until hot. Add sausage, garlic, onion, sage and salt and cook 10 minutes or until meat is well browned, stirring frequently to break up sausage. Drain as much fat from skillet as possible.

Add tomatoes with their juice to sausage mixture in skillet; heat to boiling. Reduce heat to medium-low; simmer, uncovered, 10 minutes, breaking up tomatoes with side of spoon. Stir in cream and cheese; heat to boiling.

Drain pasta; return to saucepot. Add sausage mixture to pasta; toss well to combine. Sprinkle additional cheese over pasta to serve. Serves: 6