Rigatoni With Sausage And Tomato Cream Sauce

• 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

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.
4. 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.

olive oil, sausage, onion, garlic, white wine, tomatoes, salt, freshground black pepper, parsley, light cream, rigatoni, parmesan

Taken from www.myrecipes.com/recipe/rigatoni-with-sausage-tomato-cream-sauce (may not work)