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.