Rigatoni With Sweet Sausage And Tomato Sauce - cooking recipe

Ingredients

1 lb Italian pork sausage
2 tablespoons olive oil
2 cloves garlic, finely chopped
1/2 cup dry white wine
1 (28 ounce) can peeled Italian tomatoes, passed through a food mill
salt and pepper
3 -4 fresh basil leaves, torn into pieces
1 lb rigatoni pasta
1/2 cup fresh grated romano cheese

Preparation

Romove the sausage from the casings and chop the meat fine.
In a large pot, heat the oil over medium heat.
Add the sausage and garlic and cook, stirring frequently, until the sausage is lightly browned.
Add the wine and bring to a simmer.
Cook until most of the wine evaporates.
Stir in the tomatoes and salt and pepper to taste.
Bring to a simmer.
Reduce the heat to low and cook, stirring occasionally, until the sauce is thickened, about an hour and a half.
Stir in the basil.
Meanwhile, bring at least 4 quarts of water to a boil in a large pot over high heat.
Add the rigatoni and some salt.
Cook, stirring occasionally until the rigatoni is al dente, tender yet still firm to the bite.
Drain.
In a large heated serving bowl, toss the rigatoni with the sauce.
Serve with the grated cheese.