Ingredients

12 oz. spicy Italian sausage
clove garlic
2 tbsp. tomato paste
can crushed tomatoes
1 tbsp. red wine vinegar
1/2 tsp. salt
1/2 c. finely grated Parmesan cheese
1/4 c. heavy cream
1 lb. cooked rigatoni

Instructions

  1. In large skillet on medium-high, cook Italian sausage 5 minutes or until browned, breaking up meat with spoon. Drain all but about 1 tablespoon of fat.
  2. Add the garlic. Cook 30 seconds. Stir in tomato paste and cook 2 minutes, then stir in crushed tomatoes, red wine vinegar, and 1/2 teaspoon salt and heat to simmering.
  3. Cook 7 minutes or until thickened slightly. Stir in 1/2 cup finely grated Parmesan cheese and heavy cream. Serve over rigatoni with more Parmesan cheese, if desired.

 

*Courtesy of www.womansday.com

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