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Nada Stockton's Rigatoni with Creamy Tomato Sauce

Here's another Nada Stockton specialty - a hearty Italian dish that is easy to cook and easier to eat.


1/4 pound Italian sausage

2 tablespoons butter

1 small onion, chopped

1 clove garlic, minced

2 medium tomatoes, peeled, seeded and chopped

1/2 cup canned tomato sauce

1/2 cup dry white wine (or apple juice)

1/4 teaspoon salt

1/2 pound rigatoni, uncooked

1/2 cup whipping cream

Crumble and brown sausage. In heavy frying pan, melt butter. Add sausage and onion. Cook slowly, stirring occasionally. Mix in garlic, tomatoes, tomato sauce, salt and wine. Increase heat to medium; bring to boil. Cover and let simmer for 15 minutes. Meanwhile, cook rigatoni; drain well. Mix cream into sausage mixture and cook at medium high heat, stirring until sauce boils and starts to thicken. Spoon over rigatoni and mix lightly. Serve with Parmesan cheese. Serves 4.