Porco Ed Latte Rigattoni Recipe
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1 package rigattoni pasta
1 package Premio Mild Italian Style Sausages
1 can evaporated milk
6 cups heavy cream
1/2 cup salted butter
1 large onion
4 cloves large garlic
Optional: Pepperoncino (hot red jalapeno peppers)
Boil water and cook pasta "al dente". Add a shot of olive oil to help prevent pasta from sticking.
Mince 4 large cloves of garlic and one large onion; saute in a stick of salted butter till golden brown and sweet. (Do not overcook or they could burn and make it bitter.)
Put aside to cool down.
Cut the entire package of sausages in 1 inch thick rounds and saute them in olive oil, just lightly browned on each side to seal the juices. They should still be a little raw inside; put aside.
In a saucepan pour the evaporated milk and add the fennel seeds; bring to a slow simmer and then stir in the heavy cream.
Salt and pepper to taste and add one teaspoon of nutmeg, the onions, garlic, and sausages; let the sauce reduce by simmering for about 15 minutes. This will finish cooking the sausages in the sauce and thicken it.
When the pasta is fully cooked, drain and place it back in the same pot where they were boiled; pour the entire content of the sauce with the sausages inside the pot.
Add 2 tablespoons of Parmesan cheese and 2 of Peccorino; then stirr for 5 minutes. Let the pasta and sauce cling to each other.
Remove from heat and let stand for 5 minutes before serving.
Before serving cut a tablespoon of fresh dill and add on top of the serving dish.
Sprinkle Parmesan and Peccorino over each individual plate upon serving.
Option: if you like a kick to the dish, cut (julienne) 3 red jalapeno peppers and add them to the sauce when it's simmering.
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