TORTIGLIONI WITH SAUSAGE RAGÙ

With toothsome tubes bathed in a rich sauce of sausage, tomatoes, red wine and cream, pasta with meat sauce never tasted so good. You could also make this dish with penne rigate or rigatoni. Adapted from The River Café Cookbook by Rose Gray and Ruth Rogers (Ebury Press, 1995).

1 can (796 mL) whole Italian plum tomatoes 1 tbsp (15 mL) olive oil

1 lb (455 g) sweet Italian sausage, removed from casings, crumbled

2 medium onions, finely chopped

2 cloves garlic, finely chopped

1 bay leaf

1 cup (250 mL) dry, fruity red wine

1/4 tsp (1 mL) freshly grated nutmeg

Salt and freshly ground pepper to taste

1/4 cup (60 mL) heavy cream

1 lb (455 g) Italian dried tortiglioni

1/4 cup (60 mL) freshly grated ParmigianoReggiano, plus more for serving

1 Empty contents of tomato can into a mixing bowl. Gently crush tomatoes with hands, removing any stray bits of skin and tough core. Set aside

2 In a large, heavy-bottom pot, heat olive oil over medium-high heat. Add sausage. Cook, breaking apart with a wooden spoon, until sausage is browning and has lost its raw colour, 3 to 4 minutes. Add onion and reduce heat to medium. Cook, stirring, until onion is soft, 8 to 10 minutes. Add garlic and bay leaf. Cook 2 minutes. Pour in wine, scraping up any brown bits. Raise heat to medium-high. Simmer, stirring occasionally, until liquid has mostly evaporated, 7 to 8 minutes. Add tomatoes. When sauce starts bubbling, adjust heat to maintain very gentle simmer. Cook, stirring occasionally, until thick and delicious, about 1 hour. Add nutmeg, salt and pepper. Stir in cream. Discard bay leaf. Keep warm over low heat.

3 Bring a large pot of salted water to a boil. Cook pasta according to instructions on package. Drain and add to sauce. Stir in cheese and taste for salt and pepper.

4 Serve in warmed bowls with a pepper mill and additional cheese on the side.

Serves 4