Wednesday, November 19, 2008

Rigatoni with Sausage and Parmigiano

This is one of the best pastas I've had in a while. It was very easily put together. I had everything on hand, except for the Italian sausage. It was very flavorful and I can't think of anything that the dish is missing.

2 tablespoons olive oil
1 onion sliced (I diced)
1 clove garlic,  crushed (I minced)
500 g (1 lb) Italian pork sausage, cut into chunks
60 g (2 oz) mushrooms, sliced
1/2 cup (124ml/4 fl oz) dry white wine
500 g (1 lb) rigatoni
1 cup (250ml/8 fl oz) cream
2 eggs
1/2 cup (50g) freshly grated parmesan (I used Parmigiano Reggiano)
2 tablespoons chopped fresh parsley


1. Heat the oil in a large frying pan. Add the nion and garlic and stir over low heat until the onion is tender. Add the sausage and mushroom and cook until the sausage is cooked through. Stir in the wine and bring to a boil. Reduce the heat and simmer until the liquid is reduced by half.

2. While the sauce is cooking, cook the rigatoni in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.

3. In a large jug, whisk together the cream, eggs, half the parmesan, the parsley, and salt and pepper, to taste. Add to the rigatoni with the sausage mixture and toss. Serve sprinkled with the remaining parmesan.

Guten Appetit! Let me know how it works out for you!


Danielle said...

The picture is starting to make me drool! I am going to add this to my menu next month and try.

Alex said...

This is great, I made it last night with a few substitutions. Here are pictures etc:

Marcie said...

Thanks for the comment, Alex. It's spelled "heathen", though. ;)

Haley said...

Mmmm... this pasta sounds delicious, then again everything on your blog does. If I had everything on hand I would make this right now!

I would love to write about your recipe on our blog! If you are interested send me an email at

Haley, KI Blogger

dolly said...

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