Rigatoni With Creamy Tomato And Sausage Sauce

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This has been a favorite with family and friends. This was how my italian great grandmother made it and passed down. I always double the recipe because everyone wants left overs. We have it with salad and garlic bread

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Steps

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Take a large deep fry pan and put in the olive oil and put on medium heat.

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Remove the casings from sausage and crumble the meat into the fry pan along with the chopped onions and cook slowly until sausage is lightly browned then drain.

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Add the tomato sauce , wine , garlic , and diced tomatoes.

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Turn heat up to medium high and bring mixture to boil.

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Cover , reduce heat and simmer for 1 / 2 hour.

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Turn heat back up to medium high and add the half and half.

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Bring mixture to slight boil.

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If you want thicker sauce mix corn starch with water and then add to sauce stirring in to desired thickness.

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Turn down heat and let simmer while you cook your rigatoni shells according to package directions.

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Drain shells well.

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Serve individual serving of noodles with sauce spooned over.

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Top with parmesan cheese if desired.

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Ingredients

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hot sausage, onion, garlic cloves, roma tomatoes, tomato sauce, dry white wine, half-and-half, dried basil, olive oil, cornstarch, rigatoni pasta, parmesan cheese