Rigatoni with Sausage and
Makes 4 servings
Tablespoons olive oil
1-1 ½ lbs. Italian sausage (we used hot Italian
diagonally into thick
oz. package fresh mushrooms, sliced
½ Cup dry
1 lb. rigatoni
pasta, cooked according to package instructions
heavy (whipping) cream
freshly grated Pecorino Romano or Parmesan
Tablespoons fresh parsley, chopped
1. Cook the pasta according to the
instructions, except take it off of the heat when it is still fairly stiff. Leave it in the hot
water for several minutes to finish cooking slowly until it is al dente, then drain the pasta. Put
back into the pot without water to keep it warm.
2. While the pasta is cooking,
heat the oil in a large frying pan. Cook the garlic and onion over medium low heat until the onion
becomes tender, about 3 or 4 minutes. Add the sausage and mushrooms and cook until sausage is
cooked all the way through.
3. Add the wine to the pan and bring to boil. Reduce
the heat back to medium low and simmer until the liquid in the pan reduces by half.
4. While the liquid is reducing, crack both eggs into
a container (I like to use a large measuring cup with a good pour spout) and beat them slightly.
Add the cream, half of the grated cheese, the parsley, salt and pepper to taste and mix it all
together. It will make a slightly thick liquid.
5. Add the sauce to the sausage mixture in the pan and toss it all
together, allowing the sauce to cook through and thicken. Add the cooked rigatoni and lightly mix
together. Serve with the remaining grated cheese on top.