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Rigatoni with Sausage and Tomato Cream Sauce

Rigatoni with Sausage and Tomato Cream Sauce

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.

Food & Wine JANUARY 1998

  • Yield: 4

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds mild or hot Italian sausage, 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, for serving

Preparation

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.

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.

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Rigatoni with Sausage and Tomato Cream Sauce recipe

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