250 g rigatoni pasta
1 tablespoon olive oil
2 tablespoons butter
500 g fresh pork sausage, peeled
1/2 teaspoon ground sweet herbs
1 1/4 cup beef broth concentrate, dissolved, hot (300 ml)
2 tablespoons melted butter
1/2 cup grated Parmesan cheese (50 g)
2 large eggs, beaten
2 tablespoons milk
1 tablespoon chopped parsley
2 teaspoons salt
250 g rigatoni pasta
1 tablespoon olive oil
2 tablespoons butter
500 g fresh pork sausage, peeled
1/2 teaspoon ground sweet herbs
1 1/4 cup beef broth concentrate, dissolved, hot (300 ml)
2 tablespoons melted butter
1/2 cup grated Parmesan cheese (50 g)
2 large eggs, beaten
2 tablespoons milk
1 tablespoon chopped parsley
2 teaspoons salt
In a large pot, bring 2.5 liters of water and 1/2 teaspoon of salt to a boil at high heat
Add the rigatoni pasta and cook with the lid off until al dente (about 5 minutes)
In a large skillet, heat the olive oil and butter over low heat
Add the sausage and break it apart with a wooden spoon into small pieces
Cook until opaque (about 7 minutes)
Add the sweet herbs and 1/2 cup of hot beef broth concentrate
Cook on medium heat, stirring occasionally, until the liquid has reduced (about 10 minutes)
Meanwhile, drain the pasta and mix with the melted butter and half of the Parmesan cheese
Mix well
Add the pasta to the skillet with the sausage and mix
Add the remaining beef broth concentrate and cook, stirring constantly, until the pasta is creamy but still firm (about 3 minutes)
In a bowl, mix together the egg, milk, parsley, Parmesan cheese, and salt
Add this mixture to the pasta and remove from heat
Mix 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
902 calories per serving
