Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes. Add the pepper, parsley, and cream. In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 ...

After the stew simmers, up the richness with a splash of heavy cream. A few parsley leaves scattered on top give the stew bright, fresh, herbaceous notes. Serve this stew with biscuits or rolls to ...

Remove the bouquet garni, add the cream and chopped parsley and remove from the heat. Spoon into four large warmed bowls and serve with lots of crusty bread.