Sausage Rigatoni

Name: Sausage Rigatoni
Ingredients: 1/2 lb. mild or hot Italian sausage; 1/2 small head radicchio Italian cabbage (for color); 1/2 medium onion, sliced or chopped; 6 cloves garlic, peeled and chopped; 1/4 cup butter or margarine; 1/2 lb. rigatoni or mostaccioli (smaller); 1 pint half and half cream; 2 Tbsp. olive oil (or other); 1/4 cup dry white wine; 1/2 cup Parmesan cheese grated; grated nutmeg; salted water; additional Parmesan cheese

13 ingredients

9 steps

Ingredients

1/2 lb. mild or hot Italian sausage
1/2 small head radicchio Italian cabbage (for color)
1/2 medium onion, sliced or chopped
6 cloves garlic, peeled and chopped
1/4 cup butter or margarine
1/2 lb. rigatoni or mostaccioli (smaller)
1 pint half and half cream
2 Tbsp. olive oil (or other)
1/4 cup dry white wine
1/2 cup Parmesan cheese grated
grated nutmeg
salted water
additional Parmesan cheese

Directions

1

Remove casings from sausage, crumble meat.
2

In a deep heavy frying pan over medium-low heat, melt butter, add sausage, onion and cook slowly, stirring occasionally until sausage is lightly browned.
3

Meanwhile cook rigatoni in boiling salted water until al dente; drain well. Saute garlic in small saucepan with oil until golden.
4

Add garlic and thinly sliced radicchio if available, cream and wine to sausage and onions.
5

(Don't get too hot or it will curdle cream.)
6

Increase heat to medium-high and bring to a boil.
7

Adjust so mixture boils gently, stirring occasionally until sauce thickens (approx. 5 minutes) Mix in the drained rigatoni with the grated Parmesan cheese.
8

Sprinkle a little ground nutmeg for a great flavor.
9

Serve with additional grated Parmesan cheese. Serves 4.