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Rigatoni with Sausage and Parmesan




Source of Recipe


fatkat


List of Ingredients




2 TBS olive oil
1 onion, sliced
1 clove garlic, crushed
1 pound Italian Pork Sausage, cut into chunks
2 ounces fresh mushrooms, sliced
1/2 cup dry white wine (riesling is very good)
1 pound rigatoni
1 cup cream
1/2 cup freshly grated parmesan
2 TBS chopped fresh parsley



Recipe



Heat the oil in a large heavy fry pan. Add the onion and garlic and stir over low heat until the onion is tender. Add the sausage and mushrooms and cook until the sausage is cooked through. Stir in the wine and bring to a boil. Reduce heat and simmer until the liquid is reduced by half. While the sauce is cooking, cook the rigatoni until al dente. Drain and return to pan. Mix the cream, half of the parmesan, parsley, salt and pepper. Add to the rigatoni with the sausage mixture and toss. You may need to thicken the sauce a bit. I do with a little bit of corn starch. Serve sprinkled with the remaining parmesan