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Rigatoni with Sausage and Tomato Cream Sauce

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Source: Quick From Scratch - Italian

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Ratings: 3

Reviews: 3 See Reviews

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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

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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

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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!

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