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Rigatoni With Tomato Cream Sauce


  • 1 Tbsp. olive oil
  • 1-1/2 pounds mild or hot 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 thick puree (15-oz. can)
  • 1/2 tsp. salt
  • 1/2 tsp. fresh ground black pepper
  • 1/4 cup fresh parsley, chopped
  • 1 cup light cream
  • 1 pound rigatoni
  • grated parmesan cheese, for serving


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 Tbsp. of fat. Reduce 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. 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 cheese.


NOTE: If you drink wine with your meals, a Chianti Classico Riserva would be an excellent choice with this dish. Look for an older wine which is mellower and complements the sauce better than a younger wine.

By Connie from Oden, Arkansas


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