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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{ 12 comments… read them below or add one }
That looks really, really good: I love sausage/cream/pasta dishes! But like you they can only come around once in awhile – it’s so easy to overeat on something so tasty!
I’m really liking Italian sausage when ground beef gets tiring. I also love that you used rigatoni…lots of ridges to catch the sauce!
It sounds wonderful – perfect as is…
I’m afraid to admit that I would probably use yogurt instead of the cream… the calories add up faster these days, it seems…
This looks fantastic! I love the combination you’ve got here. I can almost smell it.
Hmmm, I think all I have in the pantry is Penne
Pasta with Italian sausage, tomatoes and cream… mmm…
That’s what I call a wonderful pasta dish – my husband loves sausages and would gladly eat a huge bowl of this!
All I can say is….SLURP! and thanks for sharing with Presto Pasta Nights.
An excellent choice for PPN this week!!!
How many ounces of rigatoni amounts to 3 cups cooked?
@Lizette I usually budget 80-100g of dried pasta per person. For a big hearty pasta like this, go big and go with 100g.
Made this tonight. It was so good. I was skeptical about the celery and carrots, but they really worked. I used light cream to make it a little less naughty!
Awesome Lizette, so glad it worked!