Creamy Rigatoni with Tomatoes and Sausage

• 2 Tablespoons Extra Virgin Olive Oil
• 4 whole Sun-dried Tomato And Chicken Sausages, Casings Removed And Torn Into Chunks
• 1 whole Small Red Onion, Diced
• 3 cloves Garlic, Minced
• 1 Tablespoon Fresh Oregano
• 1 teaspoon Fresh Sage
• 1 pinch Crushed Red Pepper Flakes
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 1/2 cups Red Wine
• 1 can (28 Oz Can) Whole Peeled Tomatoes, Run Through A Food Processor Until Smooth
• 1 whole Dried Bay Leaf
• 1/2 cups Heavy Cream
• 1/2 pounds Rigatoni (maybe More Like 3/4 Pound)
• 1/2 cups Freshly Grated Parmesan Cheese

1. In a large skillet (use one with a lidyoull need it later), bring the oil to a medium-high heat.
2. Add the chicken sausage chunks and brown all over, 5 minutes.
3. Add the onions, garlic, herbs, crushed red pepper and a pinch of salt and pepper.
4. Saute another 4 minutes, or until the onions have softened.
5. Add the red wine and heat until the wine has cooked off, about 2 minutes.
6. Add the tomato sauce and the bay leaf.
7. Cover the skillet and simmer 20 to 30 minutes.
8. Taste it.
9. Freaking crazy, I know.
10. Need anything?
11. A little salt?
12. Add it if so.
13. Then add the cream and heat on low.
14. In the meantime, cook the rigatoni according to package instructions for al dente.
15. Drain, and toss it into the tomato-sausage sauce.
16. Add half the Parmesan.
17. Toss to combine and melt the cheese.
18. Fish out the bay leaf, and serve her up, garnished with more cheese!

olive oil, tomato, red onion, garlic, fresh oregano, fresh sage, red pepper, salt, red wine, tomatoes, bay leaf, heavy cream, rigatoni, freshly grated parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/creamy-rigatoni-with-tomatoes-and-sausage/ (may not work)