One for Dinner, One for the Freezer: Rigatoni with Sausage

Do you cook every night? God bless you if you do. I actually love to cook, but the scheduling, preparing, and cleaning can get to be too much. I average about 4 times a week, with one of those being scrambled eggs for dinner (my favorite). 
What saves the day more than anything is when I have something homemade and frozen that can be popped in the oven for dinner. I high five myself when one of these gems is discovered in the freezer drawer and ready to be heated and devoured. 
Any recipe that makes a lot can be one of these meals for you too.  This and this can be doubled and are delicious. 
And this new recipe below I put together is SO good and cozy. The perfect meal to tuck into on a cold day and a total crowd pleaser. 

Rigatoni with Sausage 
Adapted from Ina Garten's Cooking for Jeffrey
Makes two dinners for 6 people

3 tablespoons of olive oil
2 large onions, chopped
3 lbs of Italian Sausage (spicy, mild, or sweet is great), casings removed
4 cloves of garlic, minced
salt and pepper
2 cups dry white wine
1 - 28oz can crushed tomatoes
1 cup heavy cream
1/4 cup tomato paste
2 pounds rigatoni

Chopped Parsley 
Crushed Red Pepper 
Grated Parm (this is kind of mandatory)

1. Heat the olive oil in a very large dutch oven or heavy pot over medium heat. Add the onion and sauté for 5-7 minutes, stirring occasionally, until tender. 

2. Add the sausage and cook about 10 minutes until nicely browned, crumbling with a fork or spoon as it cooks. 

3. Add the garlic, 1 tablespoon of salt, and 2 teaspoons of pepper, stir and cook for one minute. 

4. Pour in the wine, bring to a boil, and add the heavy cream, crushed tomatoes, and tomato paste. 

5. Bring back to a boil, lower the heat, and simmer for 20-30 minutes until the sauce has thickened up. Taste at end and adjust seasoning if needed. 

6. Meanwhile, bring a large pot of water to a boil, very large! Add a bunch of salt and a glug of olive oil. Cook the pasta according to the box instructions, drain and add to the sauce, and stir to coat the pasta. 

7. Cook over low heat for 5 minutes to allow the pasta to soak up the sauce. 

8. Serve up the pasta in big bowls, garnishing with parsley, red pepper, and parm if you would like. 

9. Take half of the pasta and place in a casserole or gratin dish. Sprinkle with lots of parmasan and cover tightly with plastic wrap. Stick it in the freezer or bring to a friend. 

10. To reheat the frozen one, bake at 375 for 45-60 minutes until bubbling and hot. 


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