Rigatoni with sausage and Tomato cream sauce

Found it Kate, Connie used to make this often haven't had it in awhile.

1 tablespoon olive oil
1 1/2 lbs mild or hot Italian sausage, casings removed (I think using 1 lb is enough)
1 onion, chopped
3 cloves of garlic, minced
1/3 cup dry white wine
1 1/2 cups canned crushed tomatoes in thick puree (15 oz. can)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped parsley
1 cup light cream
1 lb. rigatoni
grated Parmesan for serving

In a large frying pan, heat the oil over moderate heat.  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 of fat.

Reduce the heat to moderately low.  Add the onion and garlic cook, stirring occasionally until onion is translucent about 5 minutes.  Add the wine and cook until it almost evaporates, about 5 minutes.  Stir in the sausage, tomatoes and salt.  Simmer covered for 10 minutes, add the pepper, parsley and cream. 

In a large pot of boiling water, cook the rigatoni until just done.  Drain the pasta and toss with sauce.  Serve with Parmesan cheese.

Meal planning

I read this from a friend of mine and I think it could be useful if you are looking for ways to plan your menu each week.  Check it out!  http://thedomesticchick.blogspot.com/search/label/cooking

Rotini Tetrazzini

6 Tablespoons butter
6 Tablespoons flour
2-1/4  cups chicken broth, divided                          
1/4 cup heavy cream                                            
1/4 cup milk (can omit cream & use 1/2 cup milk)   
2 egg yolks, slightly beaten                                      
2 cups cooked chicken or turkey, cubed
1 cup mushrooms, lightly sauteed (optional)
2 Tablespoons fresh parsley, chopped
Salt/freshly ground black pepper
Freshly grated parmesan cheese
8 ounces rotini noodles, cooked
                          
Melt butter in a saucepan over medium heat; whisk in flour until smooth.  Cook 1 minute, whisking constantly.  Gradually whisk in 1-3/4 cup broth, cream and milk; cook over medium heat whisking constantly until mixture is thickened and bubbly.  Add 1/2 cup of the hot sauce--several tablespoons at a time-- to the egg yolks stirring after each addition.  Add egg/sauce mixture to the hot sauce and stir until heated through and bubbly.  While making the sauce, cook the rotini noodles according to directions; drain.  Add sauce, chicken or turkey, sauteed mushrooms, salt & pepper to the noodles stirring to combine. Add up to 1/2 cup of additional broth or more to make desired consistency.  Sprinkle with fresh parsley.  Serve with fresh parmesan cheese. 
Makes 4-servings

Posted by: Connie Davis