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
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.