Recipes Rigatoni with Sausage and Tomato Cream Sauce 5.0 (3,507) 4 Reviews Tubes of rigatoni hold the tomato sauce, giving you a burst of creamy flavor with every bite. Use either hot or mild Italian sausage here, depending on your preference. Plus: More Pasta Recipes and Tips By Food & Wine Editors Updated on August 31, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Evi Abeler Yield: 4 Ingredients 1 tablespoon olive oil 1 1/2 pounds mild or hot Italian sausage, casings removed 1 onion, chopped 3 cloves garlic, minced 1/3 cup dry white wine 1 1/2 cups canned crushed tomatoes in thick 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 pound rigatoni Grated Parmesan, for serving Directions 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. Suggested Pairing A Chianti Classico Riserva is the wine of choice with this dish. Look for a wine with a few years of age; it will be mellower and will complement the sauce better than a younger wine could. Rate it Print