Shelly's Recipe

RIGATONI WITH SAUSAGE AND TOMATO CREAM SAUCE

Category: Pasta - Meat

1 tbsp olive oil
11/2 lbs mild or hot Italian sausage, casings removed
1 onion, chopped
3 cloves garlic, minced
1/3 cup dry white wine
1 (15 oz) can diced tomatoes
2 tbsp tomato paste
1/2 tsp salt
1/2 tsp fresh-ground black pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 cup cream
1 pound rigatoni
Grated Parmesan, for serving

In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat into small pieces, until browned (about 8 minutes.) With a slotted spoon, remove the sausage from the pan. Discard all but 1 tbsp fat.

Reduce heat to moderately low. Add the onion and garlic and cook, stirring occasionally until the onion is translucent. Add the wine and cook until it almost evaporated, about 5 minutes.

Meanwhile, put the can of tomatoes and the tomato paste in the food processor. Process until well tomatoes are crushed.

Into the pan with onions, stir in sausage, tomato mixture, and salt. Simmer, covered, for 10 minutes. Add the pepper, parsley, and cream. Keep warm on a low heat until the pasta is ready.

In a large pot of boiling, salted water, cook the rigatoni until just done, about 12 minutes. Drain the pasta and toss with the sauce. Serve with grated Parmesan.