Rigatoni alla Norcina

To serve 5-7 people.

INGREDIENTS

Sausage - 350g

White Wine - 150ml

Cream - half a pint

Garlic - 2/3 cloves

Rigatoni - 500g

INSTRUCTIONS

1. First, remove the skins from the Sausages, and place the meat in a bowl.

2. Add a little dash of Olive Oil to a high walled frying pan.

3. Place the Sausage meat in the pan, and break it up as you fry it off.

4. Take 2-3 cloves of Garlic, peel off the skins, and finely dice.

5. Once the Sausage is nicely broken up and has some caramelisation, add the Garlic.

6. Sweat off the Garlic for 3 minutes, then deglaze with some white Wine.

7. Reduce the Wine to a syrup, then add some Cream.

8. Gently simmer and reduce the Cream until you have a nice, fairly thick, Sauce.

9. Set the Sauce aside, and place a sauce pan of Water on the hob.

9. Heavily season the Water, bring it to the boil, and add the Pasta.

10. Cook the Pasta for 2 minutes less than the cooking time on the packet.

11. Once ready, add the Pasta to the Sauce, with a little splash of the Pasta Water.

12. Toss the Pasta in the Sauce so it is nicely coated.

13. Add some of the Pasta to a plate, and finish with a good grating of Parmesan.

Enjoy.