Sausage Rigatoni

• 1/2 lb. mild or hot Italian sausage
• 1/2 small head radicchio Italian cabbage (for color)
• 1/2 medium onion, sliced or chopped
• 6 cloves garlic, peeled and chopped
• 1/4 cup butter or margarine
• 1/2 lb. rigatoni or mostaccioli (smaller)
• 1 pint half and half cream
• 2 Tbsp. olive oil (or other)
• 1/4 cup dry white wine
• 1/2 cup Parmesan cheese grated
• grated nutmeg
• salted water
• additional Parmesan cheese

1. Remove casings from sausage, crumble meat.
2. In a deep heavy frying pan over medium-low heat, melt butter, add sausage, onion and cook slowly, stirring occasionally until sausage is lightly browned.
3. Meanwhile cook rigatoni in boiling salted water until al dente; drain well.taute garlic in small saucepan with oil until golden.
4. Add garlic and thinly sliced radicchio if available, cream and wine to sausage and onions.
5. (Don't get too hot or it will curdle cream.)
6. Increase heat to medium-high and bring to a boil.
7. Adjust so mixture boils gently, stirring occasionally until sauce thickens (approx. 5 minutes)tix in the drained rigatoni with the grated Parmesan cheese.
8. Sprinkle a little ground nutmeg for a great flavor.
9. Serve with additional grated Parmesan cheese. Serves 4.

sausage, head radicchio italian cabbage, onion, garlic, butter, rigatoni, cream, olive oil, white wine, parmesan cheese, nutmeg, water, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114090 (may not work)