Ingredients for 4 people
380g Rigatoni De Cecco
3 Italian style sausage casing off
1/2 Cup of cream
1/2 Cup of fresh ricotta cheese
2 Tablespoons of extra virgin olive oil
Few drops of truffle scented oil
1/2 Cup of grated Parmigiano Reggiano
2 Tablespoons of freshly chopped Italian parsley
In a large pan with the oil fry the sausage meat on a medium heat until nice and crumbed and not lumpy.
Add the cream and parsley and simmer for 1 minute.
In a large pot of salted boiling water cook your rigatoni. Drain the pasta till al dente and pour into the pan with the sausage sauce.
Add the ricotta cheese and mix through.
Serve with Parmigiano Reggiano grated on top.