Rigatoni, burro e salsicce

Yield: 3 servings

Measure Ingredient
4 tablespoons Unsalted butter
1 \N Italian sweet sausages
¼ cup Medium cream
3 quarts Water
3 teaspoons Salt
4 tablespoons Grated Parmesan cheese
\N \N Salt to taste
⅝ pounds Rigatoni or fettuccine

SAUCE

PASTA

Put half the butter in a serving bowl or platter, which you then either put in the warming oven or use as a cover for the pasta pot as the water comes to a boil, and let the butter melt. Meanwhile, skin the sausages (they should be the kind made without fennel and other spices) and mash them up in a small frying pan with the rest of the butter. Saute over medium heat until cooked but not crisp. Add the sausages and their butter to that in the serving dish, stir in the cream and half of the Parmesan cheese. Once well mixed, salt to taste, and put the dish in the warming oven while the pasta cooks.

Cook the pasta al dente and drain. Put it on top of the cream sauce in the serving dish. Turn the pasta gently over and over until coated with sauce and sausage bits. Serve immediately and sprinkle with remaining cheese. From The Romagnolis' Table by Margaret & G. Franco Romagnoli. Submitted By TERRI WOLTMON On 04-03-95

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