Rigatoni with Sausage and Tomato Cream Sauce

Serves 4 regular or 2 very hungry people

1 Tbsp EVOO (olive oil)
1 & 1/2 lbs Hot Italian Sausage (casings, if any, removed)
1 Onion, chopped
3 cloves Garlic, minced
1/3 C. Apple Cider Vinegar (or white wine, but the vinegar complements the parsley nicely)
1 & 1/2 C. canned crushed tomatoes in thick puree (from a 15 oz can)
1/2 tsp Salt
1/2 tsp ground Black Pepper
1/4 C. chopped fresh Parsley (I use dry)
1 C. light Cream
1 lb Rigatoni
Grated Parmesan for serving

1. In a large frying pan, heat EVOO over moderate heat. Add Onion and Garlic and cook until the onion is translucent. Add Sausage and cook, breaking up the meat with a fork, until is it no longer pink, about 5 minutes. With a paper towel remove the excess fat from the pan. Discard all but 1 Tbsp fat. Add the Vinegar and cook until it almost evaporates, about 5 minutes. Stir in the Tomatoes, and Salt. Simmer, covered, for 10 minutes. Add Pepper, Parsley, and Cream.

2. In a large pot of boiling water, cook the Rigatoni until just done, about 14 minutes. Drain pasta and toss with the sauce. Serve with grated Parmesan.