Pasta with Sausage and Eggs
11.5 oz Rigatoni
2 tsp extra virgin olive oil
4 pork sausages
2 cups stock
Salt to taste
3 egg yolks
2 oz Parmigiano Reggiano cheese
Put a frying pan on medium heat. Remove the skin from the sausages and put them in the pan. Crumble the sausage using a wooden spoon or a metal whisk. Do not add any grease and let the sausage bring out its flavor. Degrease. Finish cooking on low heat and pour a little stock just when needed to prevent the meat from drying out too much.
Meanwhile, beat the yolks in a bowl with a pinch of salt and half of the Parmigiano Reggiano cheese.
Cook the Rigatoni in boiling salted water. Keep a glass of the cooking water. Drain the pasta and dress with the sausage and the remaining Parmigiano Reggiano cheese.
Remove from the heat, add the yolks previously beaten, and mix until the eggs start becoming creamy. Add some cooking water, if necessary
Serve immediately.
