• Ingredients
  • 1 bag/box rigatoni pasta
    1lb. spicy, sweet or regular italian pork sausage
    10 cipollini onions, halved and peeled
    1 can crushed tomatoes
    3 chopped roma tomatoes (can be other variety)
    1 small carton heavy whipping cream
    1/4 cup white wine
    1 Tblsp chopped garlic
    1/4 cup chopped fresh basil
    Pinch of red pepper flakes (to taste)
    1/4 cup freshly grated parmesan cheese
    Salt & pepper to taste
    3 Tblsp olive oil
  • Instructions
  • Heat olive oil in a large pot over medium heat. Add cipollini onions and begin to saute until just tender. Once the sausage is browned, add red pepper flakes and chopped garlic. Saute for 2-3 minutes. Add white wine to the pot and cook for another 2-3 minutes until alcohol has cooked off. Add a can of crushed tomato as well as fresh tomato and container of cream and bring to a boil, then simmer over medium/medium low heat. Cook pasta until just al dente, then strain. Add pasta, chopped basil and parmesan to tomato cream sauce and mix well.