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
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!