Monday, November 9, 2009

Rigatoni with Sausage

I know, I know...I've been beyond MIA! In my defense, I forgot my sign in information :)

Here's a household favorite that I tweaked from the original recipe that had 85 grams of fat PER serving - ACK!

2 tablespoons EVOO
1 small onion (or half of a large one), chopped
2 cloves garlic, minced
5 links of Italian Turkey sausage (flavor is up to you, we use hot) - cut into small chunks
1/2 cup sliced fresh mushrooms (canned works too if you're in a hurry)
1/2 cup white wine (I use pinot grigio - feel free to sneak a glass while you're cooking haha)
1 cup half and half
2 eggs
1/2 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley
1 package of rigatoni cooked al dente

Heat the oil in a large frying pan. Add the onion and garlic, stir over low heat until onion is tender. Add in the mushrooms and sausage and cook until the sausage is done. Stir in wine and bring to a boil. Reduce the heat and simmer until the liquid is reduced by half.

In a separate bowl whisk together the 1/2 and 1/2, eggs and half of the parmesan, the parsley and salt and pepper to taste. Add to the cooked rigatoni with the sausage mixture and toss. Serve with remaining parmesan cheese.

As MJ says it's deeeeeelicious