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Ingredients
- 1 16 oz. pkg. rigatoni pasta
- 1 lb. ground Italian pork sausage
- 2 cloves garlic, crushed
- 1 small onion, diced
- 2 Tbsp. chopped fresh sage leaves, or 1 Tbsp. dried sage leaves
- 1/4 tsp. salt
- 1 14.5 oz. can Italian-style stewed tomatoes
- 1 c. heavy whipping cream
- 1/2 c. parmesan cheese, shredded, plus additional cheese for serving
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
In large saucepot, prepare pasta in salted water as package label directs.
Step 2
While pasta cooks, heat a nonstick 12 in. skillet over medium heat until hot. Add sausage, garlic, onion, sage and salt and cook 10 min. or until meat is well browned, stirring frequently to break up sausage. Drain as much fat from skilled as possible.
Step 3
Add tomatoes with their juice to sausage mixture in skillet; heat to boiling. Reduce heat to medium-low; simmer uncovered for 10 min., breaking up tomatoes with side of spoon. Stir in cream and cheese; heat to boiling.
Step 4
Drain pasta; return to saucepot. Add sausage mixture to pasta; toss well to combine. Sprinkle additional cheese over pasta and serve.
Penne pasta will work in place of rigatoni. You can use any ground sausage you prefer. Most ingredients are easily substituted with near alternatives.
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