Friday, April 1, 2011

Rigatoni With Sausage Cream Sauce

This beastly winter shows no signs of loosening its grip, and Spring seems further away than ever. Having no alternative, I embraced the cold drizzle and made one last  hearty dish for dinner.  Spring just has to emerge soon--right?

This pasta dish comes from an old classic cookbook favorite of mine, Italian Family Cooking, by the late Anne Casale. Her book is full of family favorites from the Italian regions of Tuscany and Campania, as well as Sicily.  As usual, I made the recipe mine.

I sauteed 1/2 lb. of sweet Italian sausage meat in a little bit of butter until just cooked through. While 8 ounces of  pasta was boiling--in this case mostaccioli--I  added 1/2 cup heavy cream to the saute pan stirring to blend with  the sausage and cooking until slightly thickened. Next time I would add a bit more cream.  I then added a pinch of nutmeg and some salt and pepper.  After the pasta was drained, it went into the saute pan to be coated with the sauce.  Off heat, I tossed the pasta with 1/2 cup grated Parmesan.  To serve, I added a sprinkling of chopped parsley and a bit more grated cheese.


  1. It looks delicious, I hope Spring unsprings itself for you very soon.

  2. Sausage, cream, what's not to like. I hope spring arrives for you soon.

  3. Hi Michele, I vote yes for a little more cream! and hope warm days are soon to come. (the nasty cold can't go on much longer)

  4. Now that I have my appetite back I can look at food posts again! And this is my first one - could totally do a little more cream with that - and with the sausage - seriously, drooling right now.