SAUSAGE WITH RIGATONI IN TOMATO CREAM SAUCE

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Sausage with Rigatoni in Tomato Cream Sauce image

Source: http://deepsouthdish.com This tastes encredible and is a welcome change from regular spaghetti. I usually don't have heavy cream on the shelf...but ALWAYS keep canned evaporated milk and it works great.

Provided by Tracy Joyner

Categories     Pasta

Time 40m

Number Of Ingredients 14

2 Tbsp olive oil
2 Tbsp unsalted butter
1 large onion - sliced thin
2 lb italian sausage - casings removed
4 clove garlic - chopped
1 1/3 c chicken broth
2 can(s) diced tomatoes - undrained
2 c heavy cream (i use 1 can evap.milk+broth to equal 2 cups)
2 large palmful of dried parsley
1 tsp kosher salt
1 tsp black pepper
1 tsp cajun seasoning (i use cayenne)
16 oz rigatoni pasta
2 large palmful parmeasan, plus extra for serving

Steps:

  • 1. Cook the pasta to al dente according to package directions; drain and rinse well.
  • 2. Heat olive oil over medium high heat in a large skillet; add butter. Add the onion and saute just until it begins to caramelize. Remove sausage from the casings and add to onion mixture, breaking the sausage up with a spoon as it cooks. Continue cooking until sausage is lightly browned and cooked through. Add the garlic and continue cooking for another couple of minutes. Drain off fat.
  • 3. To the sausage mixture, add the chicken broth and bring to a boil. Cook down about 2 minutes until broth has significantly reduced. Add the undrained tomatoes, bring to a boil and reduce heat to a medium simmer. Continue cooking for another 2 to 3 minutes. Add the cream, bring to a boil, reduce heat to medium simmer and cook for about 5 more minutes. Add the parsley, salt, pepper and Cajun seasoning, stir well and taste to adjust the seasoning as needed.
  • 4. Add the drained and rinsed pasta to the sauce, stir and turn the heat down to low. Add in a large handful of Parmesan cheese and stir to incorporate. Just before servings, sprinkle a bit of additional Parmesan cheese on top of each plate of pasta.
  • 5. Variation: For extra kick, substitute a can of Rotel tomatoes for the diced. To substitute fresh garden tomatoes, you'll probably need about 2 pounds, or about 2 cups of chopped, undrained tomatoes. Lighten this up by eliminating the butter and substituting milk or Greek yogurt for the heavy cream.

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