Ingredients:

  • 1 lb Rigatoni or Penne Rigate pasta
  • 1 lb Italian Pork Sausage, casings removed
  • 3 cloves Garlic, thinly sliced
  • 1 small Shallot, minced
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1 tbsp unsalted butter
  • 1/4 cup fresh basil or flat-leaf parsley
  • 1 tsp lemon zest
  • 1/2 tsp red pepper flakes

Instructions:

  1. Fill a large pot with water and a generous palmful of salt. Bring to a boil. Drop 1 lb Rigatoni into the boiling water. Cook for 8-9 minutes until it has a firm bite (al dente).
  2. While pasta boils, heat a large skillet over medium high heat. Add 1 lb Italian Pork Sausage, breaking it into small chunks.
  3. Cook the sausage for 5-6 minutes until deeply browned and crispy on the edges.
  4. Add 3 cloves sliced garlic and 1 minced shallot to the sausage fat. Cook for 2 minutes until the shallots are translucent and fragrant.
  5. Pour in 1/2 cup dry white wine. Scrape the bottom of the pan with a wooden spoon until all the brown bits have dissolved.
  6. Pour in 1 cup heavy cream and 1/2 tsp red pepper flakes. Simmer for 3 minutes until the sauce slightly thickens.
  7. Transfer the cooked pasta directly into the skillet. Add 1/2 cup Parmigiano Reggiano and 1 tbsp butter.
  8. Add 1/4 cup pasta water if the sauce looks too thick. Toss vigorously until a velvety, glossy coating forms.
  9. Turn off the heat. Stir in 1/4 cup fresh basil, 1 tsp lemon zest, and serve immediately.