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.
WINE RECOMMENDATION: A Chianti Classico Riserva is the wine of choice with this dish. Look for a wine with a few years of age; it will be mellower and will complement the sauce better than a younger wine could.
- 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
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.
nutrition information per serving
1183 calories; 71g total fat; 169mg cholesterol; 1618mg sodium; 92g carbohydrates; 5g fiber; 42g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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