Comments: That time your 19 year old said she won’t like it but then has a taste…followed by two helpings.
Ingredients
- 1 pound rigatoni
- Salt and pepper
- 1 pound hot or mild Italian sausage, casings removed
- 2 shallots, minced
- 1/2 cup white wine
- 1 cup heavy cream
- 3/4 cup chicken broth
- 1/2 cup Parmesan cheese, grated
Directions
- Boil the pasta
- Cook the sausage, remove from pan using slotted spoon (read: save the fat) and set aside
- Add shallots to pan, cook on medium high until softened
- Add wine and simmer until almost evaporated, about 2 minutes
- Add cream and broth, simmer until sauce is slightly thickened, about 7 minutes
- Stir in sausage and let flavors meld, about 2 minutes
- Remove from heat, add Parmesan, season with salt and pepper to taste
- Add chives only because they’re in the recipe’s title
