| | Directions |
- Boil water and cook pasta "al dente". Add a shot of olive oil to help prevent pasta from sticking.
- Mince 4 large cloves of garlic and one large onion; saute in a stick of salted butter till golden brown and sweet. (Do not overcook or they could burn and make it bitter.)
- Put aside to cool down.
- Cut the entire package of sausages in 1 inch thick rounds and saute them in olive oil, just lightly browned on each side to seal the juices. They should still be a little raw inside; put aside.
- In a saucepan pour the evaporated milk and add the fennel seeds; bring to a slow simmer and then stir in the heavy cream.
- Salt and pepper to taste and add one teaspoon of nutmeg, the onions, garlic, and sausages; let the sauce reduce by simmering for about 15 minutes. This will finish cooking the sausages in the sauce and thicken it.
- When the pasta is fully cooked, drain and place it back in the same pot where they were boiled; pour the entire content of the sauce with the sausages inside the pot.
- Add 2 tablespoons of Parmesan cheese and 2 of Peccorino; then stirr for 5 minutes. Let the pasta and sauce cling to each other.
- Remove from heat and let stand for 5 minutes before serving.
- Before serving cut a tablespoon of fresh dill and add on top of the serving dish.
- Sprinkle Parmesan and Peccorino over each individual plate upon serving.
- Option: if you like a kick to the dish, cut (julienne) 3 red jalapeno peppers and add them to the sauce when it's simmering.
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Prep Time: 15 minutes
Cook Time: 45 minutes
|  | | Ingredients | | - | | 1 package rigattoni pasta |
| - | | 1 package Premio Mild Italian Style Sausages |
| - | | 1 can evaporated milk |
| - | | 6 cups heavy cream |
| - | | 1/2 cup salted butter |
| - | | 1 large onion |
| - | | 4 cloves large garlic |
| - | | Optional: Pepperoncino (hot red jalapeno peppers) |
| - | | Peccorino cheese |
| - | | Parmeggiano cheese |
| - | | Sea salt |
| - | | White pepper |
| - | | Powder nutmeg |
| - | | Olive oil |
| - | | Fennel seeds |
| - | | Fresh dill |
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