Rigatoni Norcina

By pjones-2

Ingredients

• 1 pound rigatoni pasta
• 1 pound Italian pork sausage (bulk, not links)
• 1/4 cup extra-virgin olive oil
• 3 tablespoons minced garlic
• Crushed red pepper, to taste
• Salt and pepper, to taste
• 1 quart heavy whipping cream
• 10 ounces shaved Pecorino Romano cheese
• 1 (8-ounce) container grated Parmesan cheese
• 1 cup Sauvignon blanc wine
• Additional grated Parmesan or Romano cheese, for garnish
• Chopped parsley, for garnish

Preparation

Step 1

Boil pasta until firm to the bite, about 10 minutes. Drain and let dry. Do not overcook.

Cook sausage in saute pan with a small amount of olive oil on medium-high heat until browned. Do not drain.

Reduce heat to medium and add remaining olive oil, garlic, red pepper, salt and pepper. Stir to combine.

Reduce heat to medium-low and add wine. Add the heavy cream and increase heat to high.

Stir and bring to a boil.

Reduce heat to medium-high and allow to bubble for about 7 minutes, stirring. Add cheeses about midway through cooking time.

Combine sauce and pasta.

Garnish with additional cheese and chopped parsley.