Rigatoni with Sausage Cream Sauce
1 lb sweet Italian sausage (with fennel)
1/2 cup (1 stick) unsalted butter
1 cup heavy cream
1/4 tsp freshly grated nutmeg
Freshly grounded black pepper
1 cup freshly grated Parmigiano cheese
1 lb Rigatoni
2 tbsp minced parsley leaves
1 - Place the sausage in a saucepan with 1 1/2 cups water. Cover, bring to a boil and turn heat down to low. Simmer, covered for about 10 minutes. Remove from heat and let sausage cool to room temperature. Remove casings from sausage and chop finely.
2 - In a medium skillet, melt 1/2 cup butter over medium heat. Add heavy cream, turn heat to low and cook until mixture is well blended and slightly thickened, stirring once or twice with a wooden spoon. Stir in sausage, nutmeg, 1/2 tsp salt and pepper and cook for 1 minute. Stir in Parmigiano cheese and remove from heat.
3 - Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Mix 3/4 of the sauce with the pasta and spoon remaining sauce on top. Garnish with minced parsley and serve with additional freshly grated Parmigiano cheese.