- 2 tablespoons butter
- 1 pound fresh chorizo or Italian sausage, cut into bite size-chunks
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper flakes
- 1 (28 ounce) can plum tomatoes, drained
- 1/4 cup tomato paste
- 1 cup 15% or 18% cream
- 1 (12 ounce) package rigatoni or gemelli pasta
- In a large saucepan, melt butter over medium heat. Cook onion and garlic for 2 minutes. Stir in oregano, basil, salt and hot pepper flakes and cook for 1 minute. Add sausage; cook, stirring, for about 5 minutes or until cooked through. Add tomatoes; mash with potato masher until very broken up. Stir in tomato paste and cream. Bring to the boil; reduce heat and simmer uncovered, stirring occasionally for 15 minutes.
- Meanwhile, bring a large pot of salted water to the boil. Add pasta; cook according to package directions. Drain well; return to pot. Pour in the sauce, stirring until pasta is well coated.