Carrabbas’ Rigatoni with Sausage and Mushrooms

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Carrabbas’ Rigatoni with Sausage and Mushrooms
1 lb bulk Italian sausage, mild
2 tbs butter
2 tbs olive oil
1 cup chopped onion
1 carrot, finely chopped
2 ribs celery, finely chopped
4 cloves garlic, minced
28-oz can plum tomatoes, crushed
6-oz can tomato paste
1 cup water
1/2 cup dry red wine
1/8 tsp freshly ground black pepper
1/2 tsp dried leaf basil
1 tsp sugar
4-oz cream cheese
salt, to taste
1 lb rigatoni pasta
1/2 cup Parmesan cheese, divided
1 tbs freshly chopped parsley, optional
In a large saucepan or deep skillet, cook the sausage until no longer pink, breaking into small pieces as it browns. Remove and drain. Pour off any fat left in the skillet.
Put the butter and olive oil in the skillet and heat over medium heat. Add onion, carrot, and celery and cook, stirring, for about 4 min, until softened. Add the garlic and cook for 1 min longer. Stir in the tomatoes, tomato paste, water, and wine. Add pepper and basil and sugar. Add the sausage to the sauce. Bring to a boil, reduce heat to low, and simmer, uncovered, for 10 min. Cover and simmer for about 1 hour.
Meanwhile, just before the sauce is done, cook pasta in boiling salted water following package directions. Drain in a colander and rinse with hot water.
Add the cream cheese to the tomato sauce and add salt to taste. Stir until cream cheese is melted.
Combine the hot drained pasta with the sauce mixture and about half of the Parmesan cheese. Mix to blend.
Put the pasta mixture in a serving dish and sprinkle with the remaining Parmesan cheese. Sprinkle with parsley, if using.
Serve hot and have more Parmesan cheese at the table. Serves 4-6

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