Rigatoni With Sweet Sausages In Creamy Tomato Sauce
By: Nika Phelps
Published: Tuesday, October 12, 2010 - 7:53am

Ingredients




4 sweet sausages
1 leek, well rinsed and sliced on the bias
1 tablespoon fresh sage, finely chopped
2 garlic cloves, finely chopped
1/2 medium sized onion, finely chopped
1 can (28 oz) crushed tomatoes
1 pound rigatoni
1 cup 2% milk
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 tablespoon butter
3 tablespoons extra virgin olive oil
2 teaspoons sugar
Salt& pepper

Preparation

1 Bring a large pot of salted water to boil. 2 Chop the onions, garlic, and set aside. Chop the leek (cut in 1/2 lengthwise first & make sure to rinse very well!!) and set aside (separate from the onions & garlic). Chop the sage & set aside separately as well. 3 To easily remove the casings, lightly slice each sausage lengthwise. Peel off with your fingers. 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 looks like ground meat. 4 Take the meat out of the pan and save it in a bowl. Add 2 tbsp olive oil and add the sage to the pan. Cook for a minute, add the leeks & cayenne pepper. Cook for 2 to 3 minutes and put the meat back in the pan. When the leek is cooked, turn off the heat and keep in the mixture in the pan. 5 For the tomato sauce: 6 In a medium size pot over medium/ high heat, add 1 tbsp olive oil, thyme, garlic & onions. Cook for 3-4 minutes, until onions are translucent. Add crushed tomatoes, lower the heat and simmer for about 20 minutes (with a lose lid, otherwise the sauce will splatter all over your kitchen walls!) Add sugar and about 1 tsp kosher salt (1/2 tsp for regular salt), stir and cook for another 2 minutes. Puree the tomatoes until smooth. Add milk and butter, and stir. Keep the heat on very low or turn off until you are ready to serve. 7 When rigatoni is cooked, add to the hot pan with the sausage mixture. Stir well, add a little olive oil if it looks dry. Plate and add tomato sauce to the pasta. Serve this way or with parmesan.