starch, cheese and fat

Dear Mom,

Well fall here in New York has been beautiful.  Nicer than Chicago I think.  We have mountains and hills here that are currently covered in the most lovely colors of fall foilage, unlike Chicago's remarkably flat, wind-swept terrain.  I've actually been able to get out to the park a couple of times for a run, which is truly enjoyable between the cool, refreshing air and the colors.  As you would expect though, the only reason I work-out is to eat, and as the weather turns colder its time for more starch, cheese and fat.  We have to bulk up for the winter you know.  A great way to get these items into your system is of course lasagna, but if you're not feeling up to the task this dish is slightly easier to put together and will still satisfy you in the cold winter months.

baked sausage rigatoni with home-made gravy

1 lb. dried rigatoni (cooked according to package directions)

3 tbsp. extra virgin olive oil
1 lb. italian sausage, crumbled
4 cloves garlic, minced
1 small onion, chopped
3 tbsp. tomato paste
1 cup white wine
1 28 oz. can plum tomatoes (no salt added)
salt, to taste

1/2 cup parmesan
1/2 cup ricotta
1 cup shredded mozzerella

Preheat oven to 350.

Over medium-high heat in a sauce pan brown the sausage in the olive oil.  Remove to a bowl and set aside.  In the same pan (adding extra oil if necessary) add the garlic and onion.  Cook until fragrant and slightly browned.  Add tomato paste and cook until it is a dark red color.  Add white wine scraping the browned bits up from the bottom.  Cook wine until slightly reduced.  Add can of plum tomatoes mashing with a potato masher into the saucepan.  Adjust seasoning and cook over medium to medium-low heat for 1/2 hour.

In a large bowl toss the pasta with 2-3 cups of the sauce.  Layer 1/2 the pasta/sauce mixture into a 9x13 glass dish.  In an even layer sprinkle the sausage, parmesan and dollops of ricotta cheese.  Ladle about 2 cups of sauce on top.  Top with remaining pasta and sauce.  Sprinkle mozzerella over the top and bake in preheated oven for 20 minutes until cheese is bubbly and brown.