12 January 2010

Rigatoni with Italian Sausage and Vermouth Sauce

I devised this meal to use up the cream and tomato paste, and some of the rigatoni in the pantry. This was one of those rare occasions where I just kind of guessed things might go together, and it actually worked. It was loosely based on the idea of vodka sauce; the vermouth was a last-minute idea, and the best part.

The sauce is made of 1/2 onion, 2 Italian sausages, most of a can of tomato paste, about 1/4 cup dry vermouth, a can of whole plum tomatoes, about 1/3 cup cream and a bit of salt and pepper. Topped with shredded Parmesan.

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