Mezzi rigatoni strascinati

  • 1


  • 320 g0SXE026
  • 3 sausages
  • 2 egg yolk
  • 1 dl single cream
  • ½ lemon juice
  • 4 tbsp grated Pecorino cheese
  • 1 smudge nutmeg
  • salt and pepper
Mezzi Rigatoni n° 26


Remove the skin from the sausages with a fork, cook them in a saucepan with a dash of oil for 10-15 minutes. Pour the yolk in a bowl, season with salt and a smudge of pepper, add the cream and the nutmeg; mix these ingredients well with a wooden spoon then add the lemon juice. Cook the pasta in plenty of boiling salted water drain al dente and pour it in the sausage pan; switch the heat off and mix with the egg sauce and the pecorino. Mix again and serve very warm.