Rigatoni with Sausage and Tomato Cream Sauce

Ingredients

• 1 cup light cream
• 1 pound rigatoni
• 1 tablespoon olive oil
• Grated Parmesan, for serving
• ½ teaspoon fresh-ground black pepper
• ¼ cup chopped fresh parsley
• 1 ½ pounds mild or hot Italian sausage, casings removed
• + 5 more ingredients
• • 1 onion, chopped
  • 1 ½ cups canned crushed tomatoes in thick puree (from a 15-ounce can)
  • ½ teaspoon salt
  • 3 cloves garlic, minced
  • ¹/₃ cup dry white wine

1. 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. 2. Reduce the heat to moderately low. Add th...

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