Rigatoni with Sausage and Tomato Cream Sauce

Ingredients

• 1.5 cups canned tomatoes thick canned crushed (from a 15-ounce can)
• 0.3 cup cooking wine dry white
• 0.3 cup parsley fresh chopped
• 3 cloves garlic minced
• 0.5 teaspoon fresh-ground pepper black
• 1.5 pounds sausage italian hot
• 1 cup cup heavy whipping cream light
• 1 tablespoon olive oil 
• 1  onion chopped
• 4 servings parmesan grated for serving
• 1 pound rigatoni 
• 0.5 teaspoon salt 

Equipment

• frying pan
• pot
• slotted spoon

Directions

1. In a large frying pan, heat the oil over moderate heat.
2. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
3. Reduce the heat to moderately low.
4. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
5. Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes.
6. Add the pepper, parsley, and cream.
7. In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes.
8. Drain the pasta and toss with the sauce.
9. Serve with grated Parmesan.
10. Wine Recommendation: A Chianti Classico Riserva is the wine of choice with this dish. Look for a wine with a few years of age; it will be mellower and will complement the sauce better than a younger wine could.