Ingredients 6 Servings
- 1 box Barilla® Collezione Rigatoni
- 2 Tbsp, Extra virgin olive oil
- 1 Garlic clove, chopped
- 1 Serrano pepper, thinly sliced
- 1 lb. Italian sausage, crumbled
- ½ Cup, White wine
- 1 Tbsp. parsley
- Salt and pepper to taste
- ¼ Cup, Parmigiano-Reggiano cheese
- 1 cup Heavy cream
- 1 cup Whole milk
- 1 tsp Garlic powder
- 2 tsp Corn starch
- 2 tbs Water
- ½ cup, grated Parmigiano
- Salt to taste
Alfredo Sauce ProcedureBring milk and cream to boil, lower the heat and add garlic powder. Meanwhile dilute corn starch with water, add to the sauce along with salt, whisk well and simmer for two minutes. Turn off heat, stir in cheese.
Bring a large pot of water to a boil, meanwhile in a large skillet sauté the sausage in olive oil for 5-6 minutes or until it’s golden in color and fully cooked through.
Add the garlic and Serrano pepper and sauté for 1 minute.
Add the white wine and cook it out almost completely.
Pour in the Alfredo sauce and bring to a simmer.
Cook the pasta according to the directions then drain and toss the pasta with the sauce and garnish with cheese and parsley.