Makes 8 servings
1 pound rigatoni, uncooked
2 tablespoons olive oil
1 garlic clove, minced
1 pound hot bulk sausage (sweet sausage can be used)
1/4 cup white wine
2 tablespoons fresh chopped oregano
2 cups heavy cream
1/4 cup parmesan cheese
In a pot, cook pasta al dente.
In a separate large sauce pan, add oil, garlic and sausage broken up with a fork and cook 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 and thickens slightly. Add salt and pepper to taste. Pour over cooked pasta and toss to coat.