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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Take a large deep fry pan and put in the olive oil and put on medium heat. Remove the casings from sausage and crumble the meat into the fry pan along with the chopped onions and cook slowly until sausage is lightly browned then drain. | 2. Add the tomato sauce, wine, garlic,and diced tomatoes. Turn heat up to medium high and bring mixture to boil. Cover, reduce heat and simmer for 1/2 hour. | 3. Turn heat back up to medium high and add the half and half. Bring mixture to slight boil. If you want thicker sauce mix corn starch with water and then add to sauce stirring in to desired thickness. Turn down heat and let simmer while you cook your rigatoni shells according to package directions. | 4. Drain shells well. Serve individual serving of noodles with sauce spooned over. Top with parmesan cheese if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hot sausage	1			839.1469	38.5554	98.8833	33.5659
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	2		chopped	-	-	-	-
rom tomato	4		diced	-	-	-	-
tomato sauce	16	ounces		512.568	81.6026	26.717	8.8906
white wine	8	ounces		185.9727	5.8967	0.1588	0.0
half	8	ounces		299.2	0.0	48.6653	11.5827
basil	1	tablespoon	dried	0.6095	0.0702	0.0835	0.017
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
cornstarch			wanted	-	-	-	-
rigatoni pasta				-	-	-	-
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.