Rigatoni With Cream And Sausage(Rigatoni Panna E Salsicce)

• 1 lb. rigatoni or tube shaped macaroni
• 1 stick butter
• 1 large onion, finely chopped
• milk as required
• 4 spicy or other Italian sausage, skinned and chopped
• 1 c. heavy or light cream
• grated Parmesan cheese to taste
• freshly ground pepper to taste

1. Cook macaroni per directions (al dente).
2. In the meantime, saute onion in 2/3 of the butter.
3. Do not let onion brown too much.
4. Add milk from time to time to prevent this.
5. When onion is well cooked, add sausage.
6. Add a little milk to keep from sticking; simmer for about 10 minutes.
7. Drain rigatoni.
8. Add remaining butter.
9. Add sausage mixture.
10. Follow with cream and cheese.
11. Add pepper per taste.
12. The mixing should be done quickly.

rigatoni, butter, onion, milk, italian sausage, heavy, parmesan cheese, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=243638 (may not work)