Rigatoni with Sausage and Tomato Cream Sauce

INGREDIENTS

1 tablespoon olive oil

1 1/2 pounds mild or hot Italian sausages (casings removed)

1 sweet onion, chopped

3 cloves garlic, minced

1/3 cup dry white wine

1 1/2 cups canned crushed tomatoes  in thick puree

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 cheese, 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.