Happy New Year!
I won't bore you with false promises of making more posts in the new year or pretend that posting more is a resolution of mine, but hopefully I can find it in me to make more than the 6 posts I made last year... It's much easier to meet and exceed goals when the bar is so low.
Most people start the new year with thoughts of losing weight and getting in better shape, so I thought it appropriate to start with a recipe that will guarantee you the opposite. For every person that's hoping to lose weight there's plenty more that are freezing in the dark of winter and are dreaming of something warm and creamy to keep them going. So for all those people I have the following dish, which will likely be followed by some soups and stews until the weather turns for the better.
I think the highest praise for anything that I make is that those that eat it are willing, or actually happy, to eat it again as leftovers. We're not big fans of leftovers in this house, but for some reason pasta dishes almost always seem better the second time... I think the sauce has had time to come together by then and the flavors have turned into something new...
Anyhow, I bring this up because you can see the dish that Christie used to take this for lunch in the picture. We've been pretty bad about taking pictures of the things coming out of our kitchen... maybe that can be my resolution for this year.
I won't bore you with false promises of making more posts in the new year or pretend that posting more is a resolution of mine, but hopefully I can find it in me to make more than the 6 posts I made last year... It's much easier to meet and exceed goals when the bar is so low.
Most people start the new year with thoughts of losing weight and getting in better shape, so I thought it appropriate to start with a recipe that will guarantee you the opposite. For every person that's hoping to lose weight there's plenty more that are freezing in the dark of winter and are dreaming of something warm and creamy to keep them going. So for all those people I have the following dish, which will likely be followed by some soups and stews until the weather turns for the better.
I think the highest praise for anything that I make is that those that eat it are willing, or actually happy, to eat it again as leftovers. We're not big fans of leftovers in this house, but for some reason pasta dishes almost always seem better the second time... I think the sauce has had time to come together by then and the flavors have turned into something new...
Anyhow, I bring this up because you can see the dish that Christie used to take this for lunch in the picture. We've been pretty bad about taking pictures of the things coming out of our kitchen... maybe that can be my resolution for this year.
1 tablespoon(s) olive oil
1 1/2 pound(s) mild or hot Italian sausage, casings removed
1 onion, chopped
3 cloves garlic, minced
1/3 cup(s) dry white wine
1 1/2 cup(s) canned crushed tomatoes in thick puree (from a 15-ounce can)
1/2 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground black pepper
1/4 cup(s) chopped fresh parsley
1 cup(s) light cream
1 pound(s) 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 fat.
Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the 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, salted water, cook the rigatoni until just done, about 14 minutes. Drain the pasta and toss with the sauce. Serve with grated Parmesan.
Serves 4
Adapted from: Recipe on delish.com
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