Porco Ed Latte Rigattoni Recipe

  • 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)
  • Peccorino cheese
  • Parmeggiano cheese
  • Sea salt
  • White pepper
  • Powder nutmeg
  • Olive oil
  • Fennel seeds
  • Fresh dill
15 mins
45 mins
1 hr
  • 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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