Creamy Rigatoni with Tomatoes and Sausage

In a large skillet (use one with a lid—you’ll need it later), bring the oil to a medium-high heat. Add the chicken sausage chunks and brown all over, 5 minutes. Add the onions, garlic, herbs, crushed red pepper and a pinch of salt and pepper. Sauté another 4 minutes, or until the onions have softened.

Add the red wine and heat until the wine has cooked off, about 2 minutes.

Add the tomato sauce and the bay leaf. Cover the skillet and simmer 20 to 30 minutes. Taste it. Freaking crazy, I know. Need anything? A little salt? Add it if so.

Then add the cream and heat on low. In the meantime, cook the rigatoni according to package instructions for al dente. Drain, and toss it into the tomato-sausage sauce. Add half the Parmesan. Toss to combine and melt the cheese.

Fish out the bay leaf, and serve her up, garnished with more cheese!