Thursday, May 20, 2010

Rigatoni with Sausage and Tomato Cream Sauce

I made this for us on Wednesday night for the first time and I will have to say to was the best yet! Justin told me it is the best thing I have ever cooked. So that means it has to be GREAT!! He ate 2 helpings of it and said he wanted to keep eating it. I think next time I will add a little cayenne pepper though to give it a little kick. This recipe makes a lot and we ate the left-overs for lunch. It would be a great recipe to make when you have company. I would serve a mixed green salad and garlic bread with this. I hope you enjoy this meal as much as my husband!


Makes 4 to 6 servings
Ingredients

1 tablespoon olive oil
1 1/2 pounds mild or hot Italian sausage, casings removed, I used 2 links
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, for serving

Directions
1. 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.

2. 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.

3. 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.

-Compliments of www.myrecipes.com

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