Ingredients Jump to Instructions ↓

  1. 1 pound bulk Italian sausage, mild

  2. 2 tablespoons butter

  3. 2 tablespoons olive oil

  4. 1 cup chopped onion

  5. 1 medium carrot, finely chopped

  6. 2 ribs celery, finely chopped

  7. 4 cloves garlic

  8. 1 large can (28 ounces) plum tomatoes, crushed

  9. 1 can (6 ounces) tomato paste

  10. 1 cup water

  11. 1/2 cup dry red wine

  12. 1/8 teaspoon freshly ground black pepper

  13. 1/2 teaspoon dried leaf basil

  14. 1 teaspoon sugar

  15. 4 ounces cream cheese

  16. salt, to taste

  17. 1 pound rigatoni pasta

  18. 1/2 cup Parmesan cheese, divided

  19. 1 tablespoon freshly chopped parsley, optional

Instructions Jump to Ingredients ↑

  1. In a large saucepan or deep skillet, cook the sausage until no longer pink, breaking into small pieces as it browns. Remove and drain; pour off any fat left in the skillet.

  2. Put the butter and olive oil in the skillet and heat over medium heat. Add onion, carrot, and celery and cook, stirring, for about 4 minutes, until softened. Add the garlic and cook for 1 minute longer. Stir in the tomatoes, tomato paste, water, and wine. Add pepper and basil and sugar. Add the sausage to the sauce. Bring to a boil, reduce heat to low, and simmer, uncovered, for 10 minutes. Cover and simmer for about 1 hour.

  3. Meanwhile, cook pasta just before sauce is done cooking, following the package directions. Drain in a colander and rinse with hot water.

  4. Add the cream cheese to the tomato sauce and add salt to taste; stir until cream cheese is melted. Combine the hot drained pasta with the sauce mixture and about half of the Parmesan cheese. Mix to blend. Put the pasta mixture in a serving dish and sprinkle with the remaining Parmesan cheese. Sprinkle with parsley, if using. Serve hot and have more Parmesan cheese at the table.

  5. Serves 6.

  6. Similar Recipes Rigatoni Bake With Ground Beef and Cheese Easy Baked Ziti Macaroni and Cheese with Bacon Ziti and Pepperoni Bake Spicy Cajun Chicken and Pasta


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