Rigatoni With Sausage And Chives (ATK)

Ingredientes

1 pound rigatoni

Salt and pepper

1 pound hot or mild Italian sausage, casings removed

2 shallots, minced

½ cup white wine

1 cup heavy cream

¾ cup chicken broth

1 ounce Parmesan cheese, grated (/2 cup), plus extra for serving

¼ cup finely chopped chives

Instruções

1. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot.

2. Meanwhile, cook sausage in 12-inch nonstick skillet over medium heat, breaking up pieces with spoon, until cooked through, about 8 minutes. Using slotted spoon, transfer sausage to paper towel lined plate. Add shallots to fat left in pan and cook over medium-high heat until softened, about 3 minutes.

3. Add wine and simmer until almost evaporated, about 2 minutes. Add cream and broth and simmer until sauce is slightly thickened, about 7 minutes. Stir in sausage and cook to let flavors meld, about 2 minutes. Remove from heat, stir in Parmesan, and season with salt and pepper to taste. Add sauce and chives to pasta and toss to combine. Adjust consis- tency with reserved cooking water as needed. Serve with extra Parmesan.

Notas

WHY THIS RECIPE WORKS: We simmer the wine until it's nearly evaporated to soften its edge and cook off the alcohol.

TEST KITCHEN NOTE: You can use other short pastas such as orecchiette or penne in this recipe.