Rigatoni with Egg and Sausage

Name: Rigatoni with Egg and Sausage (Rigatoni con Uova e Salsiccia)
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 tablespoons grated cheese; 1 tablespoon milk; 1 egg yolk; 1 egg; Salt and pepper to taste; Salt and pepper to taste; ¼ cup red or white wine; 8 ounces fresh lean sausage, skinned and crumbled; 8 ounces rigatoni; ¼ cup red or white wine; 1½ tablespoons olive oil

Rigatoni con Uova e Salsiccia

Preparation info

2
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This is an easy dish, but it does require careful attention. The sausage should not bum, and the eggs should not get too thick when heated. Rigatoni con Uova e Salsiccia is healthy and restorative. Served with a salad it makes a complete meal. It is also a good foil for drinking lots of wine.

Ingredients

1½ tablespoons olive oil
8 ounces fresh lean sausage, skinned and crumbled
¼

Europe
Italy
Pasta
Mediterranean

Method

Set a large pot of water to boil.

In the meantime, heat the oil for 30 seconds in a medium-sized pot with a handle. Add the sausage and continue cooking for 15 seconds. Pour in the wine, cover, and heat until the sausage is completely cooked, stirring occasionally.

When the water in the large pot is boiling, lightly salt. When it returns to boil, add the rigatoni and cook until