Rigatoni alla Norcina (Pasta with Sausage and Cream Sauce)

1 small onion
1 tablespoon olive oil
7 ounces pork or chicken sausage
1/3 cup white wine
2/3 cup heavy cream
1 pound rigatoni (or other short pasta)
1/2 cup freshly grated Parmesan cheese
Salt and black pepper

Slice the onion very finely and fry it slowly in the olive oil in a covered pan.  The onion should not be allowed to change color.  Remove the skin from the sausages and divide the meat into very small pieces.  Put the sausage pieces in the pan with the onion.  Add the wine, and cook for 10 minutes.  Add the cream, and simmer gently, uncovered, for another 10 minutes.  Remove from heat, add salt to taste, and keep sauce warm.

Cook the pasta in boiling salted water, following package directions.  Drain the pasta, toss with the grated cheese, and transfer to a heated serving bowl.  Stir in the sauce, add freshly ground black pepper to taste, and serve at once.

Makes 4 servings.

From The Top One Hundred Pasta Sauces by Diane Seed