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Rigatoni alla Burrina




Source of Recipe


the web


List of Ingredients




14 ounces (350 g) rigatoni
6 2-inch links of fresh mild Italian sausage
12 ounces (300 g) plum tomatoes, blanched, peeled, seeded and chopped (canned will work fine)
2/3 cup cream
A pinch of dried thyme
Freshly grated cheese -- either Romano or Parmigiano as you prefer


Recipe



Remove the casings from the sausages and crumble them into a pan with the sliced tomatoes. Cook them, covered, over the lowest possible flame for an hour.

Time the lighting of the fame under your pasta pot so the water will come to a boil when the hour's up; at this point salt the pasta water and cook the pasta, while stirring the cream into the sauce. Continue to simmer the sauce until the pasta's done. Season the pasta with the sauce and serve it with the grated cheese, and a zesty young red wine.

Serves 4.