Penne Rigate with Yolks and Sausage is uniquely delicious, make a bit more because I assure you that you won’t be able to stop eating! To make them even more flavorful, I added a bit of cooking cream and tomato puree. If you like, sprinkle with grated Parmesan once served on the plate.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 9 oz penne rigate
- 7 tbsp cream (cooking)
- 4 yolks
- 3.5 oz tomato puree
- 2 tbsp Parmigiano Reggiano DOP
- 7 oz sausage
- 2 tsp coarse salt
- 2 pinches fine salt
Preparation
In a large pan, crumble the sausage, after removing the skin, and brown it over low heat.
Add the tomato sauce and cook for about 15 minutes.
In the meantime, put a pot with plenty of water on the fire, as soon as it boils, add the coarse salt and pasta.
About three minutes before the cooking time, drain the pasta with a slotted spoon and put it directly into the pan with the sausage.
Keep the cooking water aside, you will need it later.
Give a quick stir, add a bit of the pasta cooking water.
Beat the yolks with a fork with the grated cheese and cream.
Add the beaten eggs to the pan with the pasta. Stir well, if necessary add a bit more of the pasta cooking water.
Serve hot.
Tips/Advice
This is a way to use up the yolks I have left over when I make cat tongues or Lucanian cookies.
I made some variations from the classic carbonara, to make them even more flavorful I added a bit of cooking cream and tomato puree.
If you like, sprinkle with grated Parmesan once served on the plate.
If you liked Penne Rigate with Yolks and Sausage, try other recipes with sausage:
Collection of “Recipes with Sausage”
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