250 g of rigatoni pasta
1 tablespoon of olive oil
2 tablespoons of melted butter
500 g of fresh pork sausage, peeled
1/2 teaspoon of crushed thyme
1 1/4 cup of hot beef broth tablet, dissolved (300 ml)
2 tablespoons of melted butter
1/2 cup of grated Parmesan cheese (50 g)
2 large eggs, beaten
2 tablespoons of milk
1 tablespoon of chopped parsley
2 teaspoons of salt
250 g of rigatoni pasta
1 tablespoon of olive oil
2 tablespoons of melted butter
500 g of fresh pork sausage, peeled
1/2 teaspoon of crushed thyme
1 1/4 cup of hot beef broth tablet, dissolved (300 ml)
2 tablespoons of melted butter
1/2 cup of grated Parmesan cheese (50 g)
2 large eggs, beaten
2 tablespoons of milk
1 tablespoon of chopped parsley
2 teaspoons of salt
Fry 2.5 liters of water and 1/2 teaspoon of salt in a large pot over high heat
Cook the rigatoni pasta with the pot uncovered until al dente (about 5 minutes)
Heat the olive oil and butter in a large skillet over low heat
Add the pork sausage and mash it with a wooden spoon to break it into small pieces
Brown the sausage for about 7 minutes
Add the thyme, 1/2 cup of hot beef broth, and cook for another 10 minutes or until the liquid has reduced
Strain the cooked pasta and combine it with the melted butter and half the Parmesan cheese
Mix well
Add the pasta to the skillet with the sausage and mix
Add the remaining beef broth and cook, stirring constantly, until the pasta is soft but still firm (about 3 minutes)
In a separate bowl, mix together the eggs, milk, parsley, Parmesan cheese, and salt
Add this mixture to the pasta in the skillet and remove from heat
Stir quickly with a wooden spoon, taking advantage of the pasta's residual heat to cook the eggs (about 1 minute)
Transfer to a serving dish and serve immediately
Approximately 902 calories per serving.
