Rigatoni with Hot Italian Sausage and Tomato Cream Sauce

Instructions: 

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, crushed tomatoes and salt. Simmer, covered, for 10 minutes.
3. Meanwhile, make the cream sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes. Gradually whisk in the milk until smooth. Continue cooking and whisking until the sauce thickens, about 5–7 minutes. Stir in the black pepper.
4. Gradually stir the cream sauce into the sausage and tomato mixture until well combined. Add the light cream and parsley, stirring until heated through (do not boil).
5. 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. 
6. Divide the pasta into serving dishes and garnish with Parmesan cheese. Serve and enjoy!