Post by bee on Mar 5, 2007 12:12:17 GMT -5
This is an pretty classic dish and probably one of the first ones I tried to make when I first started to cook. This is one of hubby's favorite dishes.
Rigatoni w/Sausage and Parmesan
2 TBS olive oil
1 onion, sliced into thin strips
1 clove garlic, crushed and minced
1 pound good Italian pork sausage ropes or links, cut into chunks
1/2 pound mushrooms (more if you like mushrooms), sliced
1/2 cup good dry white wine that is not too oaky - Sauvignon Blanc is good
1 pound rigatoni pasta or whatever you prefer
1 cup cream
2 eggs
1/2 cup fresh grated parmesan or romano cheese
Chopped fresh parsley, about 2 TBS
Heat oil in large deep skillet. Add onion and garlic and stir over low heat until tender. Do not burn the garlic. Add sausage and mushrooms until sausage is cooked through. Stir in the wine and bring to a boil. Reduce heat to simmer and cook until liquid is reduced by half.
While the sauce is cooking down, cook pasta in a large pan of salted water until al dente. Drain and return to pan.
In a large bowl, whisk together the cream, eggs, 1/2 the grated cheese, parsley, salt and pepper to taste. Add to the cooked pasta and then add to the reduced wine & sausage sauce. Toss to mix well and heat through. Serve with additional parmesan cheese and parsley, if desired.
Rigatoni w/Sausage and Parmesan
2 TBS olive oil
1 onion, sliced into thin strips
1 clove garlic, crushed and minced
1 pound good Italian pork sausage ropes or links, cut into chunks
1/2 pound mushrooms (more if you like mushrooms), sliced
1/2 cup good dry white wine that is not too oaky - Sauvignon Blanc is good
1 pound rigatoni pasta or whatever you prefer
1 cup cream
2 eggs
1/2 cup fresh grated parmesan or romano cheese
Chopped fresh parsley, about 2 TBS
Heat oil in large deep skillet. Add onion and garlic and stir over low heat until tender. Do not burn the garlic. Add sausage and mushrooms until sausage is cooked through. Stir in the wine and bring to a boil. Reduce heat to simmer and cook until liquid is reduced by half.
While the sauce is cooking down, cook pasta in a large pan of salted water until al dente. Drain and return to pan.
In a large bowl, whisk together the cream, eggs, 1/2 the grated cheese, parsley, salt and pepper to taste. Add to the cooked pasta and then add to the reduced wine & sausage sauce. Toss to mix well and heat through. Serve with additional parmesan cheese and parsley, if desired.