Rigatone with Egg and Sausage

In a pan, heat the olive oil and butter over low heat

Add the pork sausage, using a wooden spoon to break it into small pieces

Cook for 6 to 7 minutes, just until it loses its red color

Don't let it brown, so the meat doesn't become tough

Add the ground sweet herbs and 1/2 cup of beef broth

Cook over medium heat for 10 minutes, stirring occasionally

While that's cooking, in a large pot with plenty of boiling salted water, cook the pasta only partially, for 4 to 5 minutes

The pasta should still be hard

Drain and mix it with the melted butter and half of the grated Parmesan cheese

Add the rigatone to the sausage mixture still on the heat and mix well

While that's cooking, add the remaining beef broth slowly, one tablespoon at a time, stirring constantly to coat the pasta, until it's cooked al dente (be careful not to break the pasta)

In the meantime, mix the beaten eggs with milk, parsley, and the remaining Parmesan cheese and salt

Immediately add this mixture to the pasta, still in the pan on the heat

Remove from the heat, stir quickly with a wooden spoon, taking advantage of the heat from the pasta itself to cook the eggs

Check the seasoning

Serve with Parmesan cheese

1065 calories per serving