Rigatoni with Hot Italian Sausage and Tomato Cream Sauce

Serving Size: 4-6
Prep Time:  10 Minutes
Cook Time: 35 Minutes
Total Time:  45 Minutes


1 lb. Pappardelle's Plain Rigatoni
1 Tbsp. extra-virgin olive oil
1-1/2 lb. ground hot Italian sausage
1 onion, chopped *
3 cloves garlic, minced *
1/3 cup dry white wine *
8-12 oz. crushed tomatoes in thick puree (from a 15-oz. can) *
1/2 tsp. salt *
1/2 tsp. black pepper *
1/4 cup fresh parsley, chopped *
1 cup light cream
Grated Parmesan cheese, for garnish

* Or use Pappardelle's (7-oz.) Sun-Dried Tomato Pesto


  1. In a large skillet, heat olive oil over medium heat. Add sausage and cook, breaking up the meat with a wooden spoon, until it is no longer pink, about 5 minutes. Remove sausage from the pan. Discard all but 1 Tbsp. fat. 
  2. Reduce the heat to medium-low and add onion and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add wine and cook until it's almost evaporated, about 5 minutes. Stir in sausage, tomatoes and salt. Simmer, covered, for 10 minutes. Add pepper, parsley, and cream.
  3. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and toss with the sauce until pasta is well coated. 
  4. Divide the pasta into serving dishes and garnish with Parmesan cheese. Serve and enjoy!