Rigatoni with Creamy Sausage and White Wine

Rigatoni with Creamy Sausage and White Wine

1 lb. rigatoni
1/2 pound sweet Italian sausage, casing removed and crumbled
2 cup dry white wine
2 cups cold water
1 cup heavy whipping cream
1/4 cup finely chopped fresh flat-leaf parsley leaves, firmly packed (leaves only)
3 large garlic cloves, chopped
1/2 teaspoon Kosher salt
Fresh ground black pepper
1/2 cup olive oil
1/4 cup freshly grated Romano cheese

Place the sausage, wine and water in a large mixing bowl. Cover and refrigerate for at least 20 minutes or up to 5 hours.
Bring a large pot of salted, boiling water to a boil. Cook rigatoni according to package instructions. Drain, reserving 1 cup of the pasta water and set aside.
Meanwhile, in a large skillet, add olive oil, parsley, garlic and salt and cook over moderately high heat until garlic is golden. Add the sausage mixture and bring to a boil. Cook until liquid is reduced by half, 15 to 20 minutes. Season with black pepper. Stir in the cream. Lower heat to very low and cook an additional 10 minutes, until the sauce has thicken slightly. Add the rigatoni to the pan, adding the reserved pasta water a tablespoon at a time until the rigatoni is well coated. Add the grated Romano cheese and toss well. Serve immediately with additional Romano cheese.

Footnotes - You can use spaghetti instead of rigatoni