|CLASSIC pasta||rigatoni with sausage, cream and parmesan|
chunky sausage bits meld excellently with the bulky rigatoni. Also see
rigatoni with sausage and arugula for a lovely variation without cream.
for the sauce:
for the pasta:
Put the olive oil in a saute pan over medium heat. Add the garlic. After ten seconds add the onion. Two minutes later add the sausage and continue cooking over medium heat. After two minutes add the mushrooms and continue cooking until the sausage is starting to brown. Add the wine and continue cooking until the wine is almost cooked off.
Add the cream and the parsley, a teaspoon of salt, and freshly ground pepper, and continue cooking until the cream is reduced by half.
Meanwhile bring 4-5 quarts of water to a boil. Add two tablespoons of salt. Drop in the pasta and stir. Continue cooking until al dente.
Add the rigatoni to the heated sauce, add the parmesan and stir well. Taste for salt and pepper. Serve (with some additional parmesan).