| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian4 |
8 |
servings |
INGREDIENTS
| 1 |
lb |
Rigatoni |
| 2 |
c |
Heavy cream |
| 2 |
tb |
Oregano |
| 1/4 |
c |
White wine |
| 1 |
lb |
Hot bulk sausage; -or- sweet |
| 1 |
|
Garlic clove; minced |
|
|
Sausage can be used |
| 2 |
tb |
Oil |
| 1/4 |
c |
Parmesan cheese |
INSTRUCTIONS
In a pot, cook past al dente. In a large sauce pan, add oil, garlic and
sausage broken up with a fork while cooking for about 5 minutes. Add wine
and oregano and cook for 5 minutes more.
Add cream and parmesan cheese and cook until the sauce boils. Add salt and
pepper to taste. Pour over cooked pasta and toss to coat.
Per serving: 466 Calories (kcal); 27g Total Fat; (52% calories from fat);
10g Protein; 45g Carbohydrate; 84mg Cholesterol; 73mg Sodium Food
Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates
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