Rigatoni alla Norcina

INGREDIENTS (for 3-5 people)

200g Sausage
50ml white Wine
70-100ml double Cream
2-3 cloves Garlic
250g dried Rigatoni
Pecorino Romano Cheese

INSTRUCTIONS

Pop a high walled frying pan on a medium to high heat and add a splash of Olive oil.
Remove the Sausage meat from the skins and chuck in the pan.
Break up the Sausage as it fry's off.
Stick a sauce pan of heavily salted boiling water on a high heat and chuck in your Rigatoni.
Take 2-3 cloves of garlic and dice finely.
Add the Garlic to the Pan.
Once the Sausage is brown and the Garlic has caramelised deglaze the pan with the white Wine and reduce to a syrup.
Pour in the Cream and reduce the heat to a gently simmer to thicken sauce.
Once the Rigatoni is el dente chuck it into the sauce and add a splash of Pasta water.
Toss the Pasta in the Sauce until it is coated.
Finish the dish with a grating of Pecorino Romano Cheese and some black Pepper.

Enjoy