Rigatoni with sweet Italian sausage

[AmyJane]

Ingredients
1 lb Italian pork sausage
2 tablespoons olive oil
2 cloves garlic, finely chopped
1/2 cup dry white wine
1 (28 ounce) can peeled Italian tomatoes, passed through a food mill (I used Italian style diced tomatoes)
salt and pepper
3-4 fresh basil leaves, torn into pieces
1 lb rigatoni pasta (or pasta of choice. I use bowtie pasta)
1/2 cup fresh grated romano cheese
Directions
1 Remove the sausage from the casings and chop the meat fine.
2 In a large pot, heat the oil over medium heat.
3 Add the sausage and garlic and cook, stirring frequently, until the sausage is lightly browned.
4 Add the wine and bring to a simmer.
5 Cook until most of the wine evaporates.
6 Stir in the tomatoes and salt and pepper to taste.
7 Bring to a simmer.
8 Reduce the heat to low and cook, stirring occasionally, until the sauce is thickened, about an hour and a half.
9 Stir in the basil.
10 Meanwhile, bring at least 4 quarts of water to a boil in a large pot over high heat.
11 Add the rigatoni and some salt.
12 Cook, stirring occasionally until the rigatoni is al dente, tender yet still firm to the bite.
13 Drain.
14 In a large heated serving bowl, toss the rigatoni with the sauce.
15 Serve with the grated cheese.

Source : Soprano's Family Cookbook

[chiltepin]

Sounds good to me, especially the Romano rather than Parmesano. BTW you can occasionally get Italian sausage meat loose, without the casing, at Publix. No big deal, save you a step or so.

[der Käfer]

What kind of white wine do you use?

[AmyJane]

Originally Posted by chiltepin

Sounds good to me, especially the Romano rather than Parmesano. BTW you can occasionally get Italian sausage meat loose, without the casing, at Publix. No big deal, save you a step or so.

No Publix here and I've looked but I haven't seen it. Maybe I'll try the butcher and compare the price to the sausage in the casing. Thanks, Jessy!

Originally Posted by der Käfer

What kind of white wine do you use?

Hey!

I just use regular Holland House white cooking wine.
It's usually in the same aisle as the salad dressing in the grocery store.

But any dry white wine will do

[chiltepin]

In a like situation, I just use whatever wine I'm going to serve with it. Same for beer when it's a dish involving beer.