Ingredients
1 tbsp. olive oil
1 1/2 lb. Mild or Hot Italian Sausage
1 onion
3 cloves garlic
c. dry white wine
1 1/2 c. canned crushed tomatoes in thick puree (from a 15-ounce can)
1/2 tsp. salt
1/2 tsp. fresh-ground black pepper
1/4 c. chopped fresh parsley
1 c. light cream
1 lb. rigatoni
grated Parmesan
Preparation
Step 1In 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.Step 2Reduce 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.Step 3In 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.Step 4Wine 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.
