Rigatoni With Sausage And Tomato Cream Sauce - cooking recipe

Ingredients

1 tablespoon olive oil
1 1/2 lbs Italian sausage, casings removed
1 onion, chopped
3 garlic cloves, minced
1/3 cup dry white wine
1 1/2 cups canned crushed tomatoes in 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 lb rigatoni pasta
grated parmesan cheese, for serving

Preparation

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.
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.
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.