Rigatoni with Sausage and Tomato Cream Sauce

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Ingredients

1. 1 tablespoon olive oil
2. 1 1/2 pounds mild or hot Italian sausage, casings removed
3. 1 onion, chopped
4. 3 cloves garlic, minced
5. 1/3 cup dry white wine
6. 1 1/2 cups canned crushed tomatoes in thick puree (from a 15-ounce can)
7. 1/2 teaspoon salt
8. 1/2 teaspoon fresh-ground black pepper
9. 1/4 cup chopped fresh parsley
10. 1 cup light cream
11. 1 pound rigatoni
12. 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.