1. Remove the skin from the sausages and crumble the meat with your fingers; finely chop the onion.
2. In a wide frying pan, cook the onion in the olive oil for 3-4 minutes until translucent.
3. Add the sausage meat and fry over medium-high heat, breaking it up, for 6-8 minutes until nicely browned and crumbly.
4. Pour in the white wine and let it evaporate, then add the cream and simmer for 3-4 minutes until slightly thickened; season with pepper to taste.
5. Meanwhile, cook the rigatoni al dente in plenty of salted water, drain, add to the sauce and toss with the grated parmesan and a little cooking water.
6. Serve at once, topped with a little more parmesan and freshly ground pepper.
Tip: Sausage is salty, so taste the sauce only at the end and add salt only if it really needs it.
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