Barilla recipes Classic Blue Box

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Rigatoni with Sausage and Eggs

di Academia Barilla

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Rigatoni with Sausage and Eggs
25 minutes

First course

Ingredients for 4 people

1 box rigatoni
½ cup extra virgin olive oil
1 # sausage
2 eggs
2/3 cup grated Parmigiano Reggiano cheese
Salt to taste

Preparation 10 minutes preparation + 15 minutes cooking
1. Slice sausage casing with a knife and remove it

2. Heat extra virgin olive oil in a pan over medium heat and sauté sausages, crumbling them with a wooden spoon

3. Simmer over low heat, adding spoonfuls of pasta cooking water every once in a while to prevent the sausages from drying too much

4. Beat eggs with a pinch of salt and half of the Parmigiano in a bowl

5. In the meantime, boil pasta in plenty of salted water according to package directions

6. Drain (reserving some water) and add to the pan with the prepared sausage sauce, stirring over low heat for 30 seconds

7. Remove the pan from the heat, add beaten eggs and grated Parmigiano and combine until eggs start to become creamy

8. Serve immediately