1 medium onion, chopped
2 to 3 tablespoons, olive oil
4 sweet Italian sausages, skinned and crumbled
3/4 pound sliced mushrooms
2 tablespoons chopped fresh basil (or 1 tablespoon dried)
1/4 cup dry red wine
2 cups canned Italian plum tomatoes, chopped
4 tablespoons milk
1 pound Rigatoni pasta
salt & freshly ground black pepper, to taste
3/4 cup grated Pecorino Romano cheese
In a saucepan, over medium heat, saute the onion in the olive
oil until pale gold.
Add the sausages and saute for a few
minutes; add the mushrooms, basil and red wine.
wine to evaporate, add the tomatoes and let the whole mixture
simmer for 8 minutes.
Add the milk, salt and pepper to taste,
and remove from the heat.
In a large pot bring 4 quarts of water
to boil and cook the rigatoni for approximately 12 minutes until
Drain and return the pasta to the pot.
Add the sauce
Sprinkle the Pecorino Romano cheese on the