Pasta with Sausage and Eggs
- 1 lb rigatoni
- 1 ½ oz butter
- 2 teaspoons extra virgin olive oil
- 4 pork sausages
- 3 ½ tablespoons broth
- salt to taste
- 2 eggs
- 2 oz Parmigiano Reggiano cheese
Place butter and oil in a saucepan over medium heat.
Remove the sausages from their casings and add the meat to the pan. Use a wooden spoon to break it apart.
Slowly cook the meat adding a little stock when the meat becomes dry. In the meanwhile, beat the eggs in a bowl with a pinch of salt and half the cheese.
Cook the pastain a pot of boiling, salted water and drain when al dente. Toss the pasta with the sausage, butter and remaining cheese.
Remove the saucepan from the heat and add the eggs. Stir until the eggs become creamy, then serve.
Europeans have always loved pork. In the 1st century AC, Marcus Terentius Varro wrote, “It is believed that nature gave man pork so that he could live more handsomely”.
One of the main advantages of pork is that so many different, yet delicious, products can be made from its meat. Sausages are a prime example. Although you can now find sausages almost anywhere in the world, it is likely that the first ones were made in Basilicatagiven that Cicero described the pork sausages brought to Romefrom Lucania, the ancient name of Basilicata. Pork products have always been particularly prized and one example of this is that in the Middle Ages, pork butchery was considered a highly specialized profession. Later in 1548, Ortensio Lando describes an imaginary food tour of Italy in which the tourist really enjoys the encased sausages of Bolognaand other pork products from the various regions of Italy.
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