Rigatoni with Sweet Sausages in Creamy Tomato Sauce

Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Cook rigatoni according to the package instructions, then drain and set aside.

Prepare the Sausage and Veggies:

• Chop the onions, garlic, leek (cut lengthwise and rinse well), and sage, setting each aside separately.
• To remove the sausage casings, lightly slice each sausage lengthwise and peel off the casing.
• Heat a large pan over medium-high heat. Add the sausage and cook, breaking it apart as it browns, until fully cooked and golden. Transfer the cooked sausage to a bowl and set aside.
• Add 2 tbsp of olive oil to the same pan and cook the sage for 1 minute. Add the leeks and cayenne pepper, cooking for 2-3 minutes. Return the cooked sausage to the pan, stir to combine, and remove from heat.

Make the Tomato Sauce:

• In a medium pot, heat 1 tbsp of olive oil over medium-high heat. Add the thyme, garlic, and onions, and cook for 3-4 minutes until the onions become translucent.
• Stir in the crushed tomatoes, lower the heat, and simmer for about 20 minutes with the lid slightly ajar to prevent splattering.
• Add sugar and 1 tsp kosher salt (or 1/2 tsp regular salt), stirring and simmering for another 2 minutes.
• Puree the tomato mixture until smooth, then stir in the milk and butter. Keep the sauce on low heat or turn it off until ready to serve.

Combine and Serve:

• Add the cooked rigatoni to the pan with the sausage and leek mixture. Stir well, adding a little olive oil if needed to loosen the pasta.
• Plate the pasta and top with tomato sauce. Optionally, sprinkle with Parmesan cheese.