Cart | Track Order | Help

RECIPE SEARCH

Rigatoni with Sausage and Tomato Cream Sauce

Print Full

Source: Quick From Scratch - Italian

Recipe		Reviews				Save Recipe		view my favorites		email recipe to a friend

Rating:

Ratings: 3

Reviews: 3 See Reviews

Rate/Review this Recipe

Active Time:  15 Minutes
Total Time:  25 Minutes
Yield:  Serves 4

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.

RECIPE INGREDIENTS

1 tablespoon olive oil

1 1/2 pounds mild or hot italian sausages, 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 cheese, for serving

Rigatoni with Sausage and Tomato Cream Sauce Recipe at Cooking.com

DIRECTIONS

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.

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.

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.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

Find Similar Recipes »

Star Sausage Dishes

Nutrition Facts per Serving
Yield: Serves 4

Calories:

1183

Fat. Total:

71g

Fiber:

Carbohydrates, Total:

92g

Sodium:

1618mg

% Cal. from Fat:

54%

Cholesterol:

169mg

Protein:

42g

Spotlight Recipe Review

See all 3 reviews »

Rating:

by: Lynn, CO

Reviewed: 01/10/2009

Can be lightened, but still pretty rich

See all of Lynn's reviews »

Add fresh mushrooms to saucepan when the onions and garlic are soft. Instead of heavy cream, I used 2 cups of half and half. I also substituted chicken sausage for the pork, which cut the fat. Garnish with fresh basil and grated parmesan. It's still good and slightly less guilt-inducing, but it's definitely a special occasion dish!

Print review with recipe

4 people gave this Cheers. Click here to Cheer this review.

Report Violation

Recipe error? Contact customer service.

Most Popular...

Recipes		Keywords		Collections

Easy Peach Cobbler

All-American Potato Salad

Grandma's Potato Salad

Individual Berry Crisps

Apple Cobbler

Sour Cherry-Fruit Slump

See More Popular Recipes »

No-Fuss Cobblers & Crumbles

Al Fresco Potato Salads

Fresh Off the Cob: Corn Salads

Full of Beans: Side Salads

Fried in a Flash: Quick Shrimp Sautes

Chilled-Out Pies

See More Popular Recipe Collections »

chicken

pasta

appetizer

ice cream

casserole

pie

breakfast

shrimp

cake

beef

mexican

salad

See More Popular Keywords »

Shopping Ideas and Offers

Cookware Set
By All-Clad
$ 599.99
More Info

Electric Griddler
By Cuisinart
$ 129.00
More Info

Shallow Sauce Pan
By Calphalon
$ 39.99
More Info

More Related Products »

Ordering:	Cart/ Checkout \| Track Order \| Gift Cards \| Shipping Info \| Return Policy \| Security
Contact:	Email Us \| Call Us Toll-Free \| More Help
Members:	Sign In/Out \| Account & Orders \| Saved Recipes \| Product Reviews \| Wish List \| Newsletters \| Unsubscribe
Web Site:	Shop \| Special Values \| Gift Ideas \| Wedding Registry \| Recipes & More \| Community \| Site Map

©1998 - 2009 Cooking.com \| About Us \| Terms of Use \| Privacy \| Recent Awards \| Jobs \| Affiliates \| Advertising

Try Fine Cooking Magazine for quick, healthy and innovative recipes.