Rigatoni with Roasted Garlic & Caramelized Onion Cream Sauce and Homemade Turkey Sausage

Okay.  Let's talk for a second about the amazing metamorphasis garlic goes through when roasted, and onions when caramelized.  Both become juicy and tender, sweet and rich.  Two of my favorite things, coming together in sweet harmony.

Not only do you get the great sauce in this recipe, but also a homemade turkey sausage!  Just a few spices that are probably already in your pantry, and there you have it!  Homemade sausage in no time at all.  And what's even better? ~ this one is made with turkey, saving tons of fat and calories.

recipe adapted from Rachael Ray
Turkey Sausage:

1 lb. ground Turkey
2 large cloves garlic, minced
1 1/2 tsp. dried rosemary, rubbed in palms to awaken the herb
1 tsp. red pepper flakes, more or less to your spice level liking
1 1/2 tsp. fennel seed
1 1/2 tsp. paprika
1 1/2 tsp. poultry seasoning
Salt & Pepper

Combine all ingredients, and allow to chill for several hours, or overnight.

For the Sauce and Pasta:

1 head garlic
2 large yellow onions
Olive oil
Salt and Pepper
4 Tbl butter
1/2 cup white wine
1 cup chicken stock
1 lb. Rigatoni
Parmesan cheese

Roasted Garlic:

Slice across the top of an entire head of garlic, exposing all the cloves, and place on a large piece of aluminum foil.  Drizzle with olive oil, and season with salt and pepper.  Wrap tighlty into a bundle. Roast in a 375 degree oven for about 40 minutes, or until soft and caramel in color.  Cool.

Caramelized Onion:

Melt 4 Tbl. butter in a large pan over medium heat, then add 2 thinly  sliced yellow onions and 1 bay leaf.  Season with salt and pepper.  Allow to cook slowly for about 30 minutes, stirring occasionally.  Low and slow is the key to perfect caramelized onions.  If you notice them browning, rather than turning soft and golden, turn down the heat.  When the onions become very soft and sweet, deglaze the pan with 1/2 cup white wine.  Discard the bay leaf.

Meanwhile, begin heating a large pot of water for the pasta.  While you wait for the water to come to a boil, heat 2 Tbl. olive oil in a pan and cook turkey sausage, crumbling as it cooks.

In a food processor, squeeze out the roasted garlic from the skins and add the caramelized onions.  Add about 1 cup chicken stock and process into a fine puree.

Add the puree back into the pan where you cooked the onions, and add 1/2 cup heavy cream.  Cook over medium low heat to reduce and thicken the sauce while the pasta cooks ~ Once the water is at a full boil, season liberally with course salt and add 1 pound of rigatoni pasta. Cook to al dente (package directions). Drain ~ do Not rinse the pasta.

Add the pasta and turkey sausage to the sauce, stirring to combine.
Top each dish with a generous sprinkling of freshly grated parmesan cheese.