Tired of spaghetti noodles? Mix it up with Rigatonis! What it took for 3 or 4: - 2 Tbs. extra-virgin olive oil - 4 sun-dried tomato chicken sausages (casings removed and torn into chunks) - 1 small red onion, diced - 3 cloves garlic, minced - 1 Tbs. fresh oregano - 1 tsp fresh sage - 1 pinch crushed red pepper - 1/2 cup red wine - 1 (28 oz) whole peeled tomatoes (run through a food processor until smooth) - 1 bay leaf - 1/2 cup cream - 1/2 pound rigatoni (or maybe more like 3/4th) - 1/2 cup freshly grated parmesan cheese - coarse salt and freshly ground pepper 1) In a large skillet, bring the oil to a medium-high heat. Add the chicken sausage chunks and brown all over, 5 minutes. 2) Add the onions, garlic, herbs, crushed red pepper and a pinch of salt and pepper. Sauté another 4 minutes, or until the onions have softened. 3) Add the red wine and cook off, about 2 minutes. 4) Add the tomato sauce and the bay leaf. Cover and simmer 20 to 30 minutes. Taste it. Freaking crazy, I know. Need anything? A little salt? 5) Then add the cream. 6) In the meantime, cook the rigatoni until it reaches al dente. Drain, and toss it into the tomato-sausage sauce. Add half the parmesan. Toss to combine. 7) Fish out the bay leaf, and serve her up, garnished with more cheese!