Ingredients
Scale
- 1 lb. Rigatoni
- 2 tablespoons olive oil
- 1 small diced onion
- 2 garlic cloves
- 1 pound Italian pork sausage
- 4 ounces thinly slices Baby Bella mushrooms
- 1/2 cup dry white wine
- 1 and 1/4 cup heavy cream
- 2 eggs
- 3/4 cup fresh grated parmesan cheese
- 2 tablespoons fresh chopped parsley
Instructions
- Start by prepping: chopping the onion, prepping cheese, chopping mushrooms, chopping parsley and prepping the sausage(remove casings and break up a bit by hand)
- Start boiling water for the rigatoni
- Heat oil in large frying pan over low heat
- Add onion and press the garlic into the pan and cook until the onion is tender
- Add sausage and mushroom lightly salt and pepper the mixture and cook until sausage is cooked through
- Stir in the wine and bring to a boil
- While the sauce is cooking add the rigatoni to salted boiling water and cook till al dente, drain and return to pot
- In a medium bowl whisk together cream, eggs,1/2 cup parmesan, parsley, salt and pepper to taste
- Add together the sausage mixture to the rigatoni
- Add the cream sauce and mix until incorporated
- Serve and top with extra freshly grated parmesan cheese
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
Nutrition
- Serving Size: 1
- Calories: 823
- Sugar: 5.6g
- Sodium: 517mg
- Fat: 37.6g
- Carbohydrates: 90.1g
- Fiber: 4.2g
- Protein: 29.8g
- Cholesterol: 167.6mg