Creamy Italian Sausage and Parmesan Pasta

Ingredients

• 2 cup dried rigatoni
• 3 fresh Italian sausages (casings removed)
• 3 portobello mushrooms (small, chopped (optional))
• 0.5 cup Parmesan cheese (freshly grated, plus extra for serving)
• 2 egg yolks
• 1 tsp olive oil
• 1 tsp dried thyme (optional)
• 1 tsp garlic salt (or 1 tsp garlic powder with a pinch of salt)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp black pepper (divided)
• salt (to taste)
• red pepper flakes (optional garnish)
• parsley (optional garnish)

Steps

1. 1

   Bring a large pot of salted water to a boil and cook the rigatoni according to the package directions until al dente.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

3. 3

   Remove the sausage from the casings and crumble it into the pan. Cook until browned, breaking it into small pieces as it cooks.

4. 4

   Add the chopped mushrooms and cook until softened. Stir in the thyme, garlic salt (or garlic powder with a pinch of salt), oregano, and black pepper. Taste and adjust the salt if needed.

5. 5

   Reserve about 1 tsp of the rendered sausage fat from the skillet.

6. 6

   In a separate bowl, whisk together the egg yolks, reserved sausage fat, black pepper, and Parmesan cheese.

7. 7

   Before draining the pasta, reserve ½ cup of the hot pasta water.

8. 8

   Whisk 2 tbsp of the hot pasta water into the egg mixture to gently temper the eggs.

9. 9

   Drain the rigatoni and immediately add it to the skillet with the sausage and mushrooms.

10. 10

    Remove the skillet from the heat. Pour the egg and Parmesan mixture over the pasta (not directly onto the hot pan) and toss continuously until the pasta is coated in a silky sauce.

11. 11

    Add the reserved pasta water a little at a time until the sauce reaches your desired consistency.

12. 12

    Garnish with parsley, extra Parmesan, and red pepper flakes if desired.

Notes

The technique is similar to carbonara; the residual heat from the pasta and pan cooks the egg yolks into a sauce without scrambling them. Ensure the pan is off the heat before adding the egg mixture.

Nutrition per serving

• main
• pasta
• dinner
• sausage
• Italian
• no-cream
• carbonara-style