Rigatoni with Sausage Cream Sauce
CATEGORIES
INGREDIENTS
  • 1 lb sweet Italian sausage (with fennel)
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup heavy cream
  • 1/4 tsp freshly grated nutmeg
  • Salt
  • Freshly grounded black pepper
  • 1 cup freshly grated Parmigiano cheese
  • 1 lb Rigatoni
  • 2 tbsp minced parsley leaves
DIRECTIONS
  1. 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.
  3. 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.
  5. 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.