- 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.
- 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.
- 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