Rigatoni with Sausage and Cream (Boom)

Adapted from a recipe called "Rigatoni alla Toto" in The Best American Recipes 2005-2006, which in turn took it from Rome at Home by Suzanne Dunaway, which in turn took it from Trattoria Toto in Rome. Delicious and simple. Easy to make with ingredients on hand as long as you have sausage in the freezer.

Cuisine: ItalianMain Ingredient: Pasta

(5, 1) 100% would make again (reviews)

3 people want to try | 16 have favorited

+ Favorites

+ Try Soon

+ Menu Planner

+ Grocery List

Recipe
Photos (0)
Nutrition
Notes

Ingredients

Ready in 30 minutes
[ customize ] [ alert an editor ] [ I've made ]

Original recipe makes 4 Servings

Verified by stevemur

3 tbspextra virgin olive oil

1 smallOnion; finely chopped

1 poundsweet Italian sausage

1 cupDry white wine

severalfresh basil leaves

1 pinchfennel seed; coarsely chopped on cutting board

1 1/2 cupsheavy cream

1 Salt

1 lbrigatoni

1/2 cupParmigiano Reggiano; grated

Rigatoni with Sausage and Cream (Boom) Preparation

Heat the oil in a large skillet. Add the onion and cook until soft and translucent, about 3 to 4 minutes. Add the sausage and brown nicely to bring out flavor. Add wine and cook 1 minute. Add basil, fennel, and cream and simmer over low heat for 20 minutes, until sauce is nicely thickened.

At the same time, bring a pot of heavily-salted water to boil. Cook the rigatoni until nicely al dente. Drain and toss with the sauce.

Serve with Parmigiano Reggiano sprinkled over.

This is also nice with several variations, notably adding near the end, some slivers of sun-dried tomatoes.