Rigatoni With Sausage Sauce

• 1/2 lb. mild Italian sausage
• 2 Tbsp. margarine
• 2-1/2 c. rigatoni, or mostaccioli pasta
• 3/4 c. whipping cream
• 1/4 c. dry white wine
• 1/4 c. grated Parmesan cheese
• Grated nutmeg

1. Cook pasta according to package directions;
2. drain and set aside.
3. In a deep, heavy frying pan, melt the margarine and crumbled sausage.
4. Cook slowly, stirring occasionally, until sausage is lightly browned.
5. Add cream and wine to skillet with sausage and increase heat to medium-high.
6. Bring to a boil, then reduce heat to a gentle boil and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes.
7. Mix in the hot pasta and Parmesan cheese.
8. Sprinkle lightly with nutmeg and serve at once with additional grated Parmesan.

italian sausage, margarine, rigatoni, whipping cream, white wine, parmesan cheese, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69660 (may not work)