Sausage Rigatoni in a Tomato Cream Sauce Recipe

by katerina on October 15, 2007

After the my recent success with Lemon and Zucchini risotto, I was craving another steaming bowl of comfort food. I opened the Classic Italian Cookbook and was inspired to make a sausage and tomato cream sauce. Next time I will  add some fresh parsley but mine has all gone to seed.

[print_this]Sausage Rigatoni in a Tomato Cream Sauce
(serves 2)

1 tablespoon butter
1 small carrot, diced
1 small onion, diced
1 stalk celery, diced
½ teaspoon salt
½ teaspoon sugar
1 large can of whole tomatoes
1 tablespoon butter
4-6 Italian sausages, casings removed
½ cup cream
3 cups cooked rigatoni

Add butter, celery, carrot, salt and sugar into a saucepan. Separate the tomatoes from their juices. Add the tomatoes and crush them with your fingers as you do it. Bring to a light simmer and cook for 30 minutes stirring occasionally. If you have an hour, let it simmer even longer, it will only get better. Add juice if it starts to dry out.
In a separate skillet melt remaining butter and brown sausage until cooked. Add tomato mixture and cook over medium heat for 2 minutes. Add cream and cook for another minute. Taste and correct for seasoning. Toss with cooked rigatoni and serve immediately.[/print_this]

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Marcella’s Bolognese Sauce
Sausage, Greens, and White Bean Pasta Recipe
Spicy Sausage and Mushroom Taglietelle with Fresh Thyme

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