Rigatoni With Sweet Sausages In Creamy Tomato Sauce

Bring a large pot of salted water to boil.

Finely chop the onions and garlic, and set aside. Cut the leek in half lengthwise, rinse very well, slice on the bias, and set aside separately from the onions and garlic. Finely chop the fresh sage and set aside separately.

To easily remove the casings, lightly slice each sausage lengthwise and peel them off. In a large pan over medium-high heat, cook the sausages until they are a nice golden brown. While cooking, break apart the mixture until it resembles ground meat.

Remove the cooked sausage meat from the pan and save it in a bowl. Add 2 tablespoons of olive oil and the chopped sage to the same pan. Cook for 1 minute, then add the sliced leeks and cayenne pepper. Cook for 2 to 3 minutes. Return the cooked meat to the pan. Once the leeks are cooked, turn off the heat and keep the mixture in the pan.

For the tomato sauce: In a medium pot over medium-high heat, add 1 tablespoon of olive oil, dried thyme, chopped garlic, and chopped onions. Cook for 3-4 minutes, until the onions are translucent. Add the crushed tomatoes, lower the heat, and simmer for about 20 minutes with a loose lid to prevent splattering. Stir in the sugar and about 1/2 teaspoon of regular salt (or 1 teaspoon kosher salt), and cook for another 2 minutes. Puree the tomatoes until smooth using a blender. Add the milk and butter, and stir. Keep the heat on very low or turn it off until ready to serve.

Cook the rigatoni according to package directions in the boiling salted water until al dente. When the rigatoni is cooked, drain it and add it to the hot pan with the sausage mixture. Stir well, adding a little olive oil if the pasta looks dry. Plate the pasta and add the tomato sauce on top. Serve as is or with grated Parmesan cheese, if desired.