Denti Di Cavallo O Rigatoni Alla Salsicce

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Prep Time 15

Cook Time 15

Total Time 45

Course Main Dishes, Pasta

Servings

Calories 119.34 kcal

Calories: 119.34 kcalFat: 13.5 gSaturated Fat: 1.82 gSodium: 0.41 mgCalcium: 0.14 mgIron: 0.09 mg

4 Italian sweet sausages without fennel seeds or 12 oz ground pork mixed with 1 tsp of salt and 1/2 tsp freshly ground black pepper
4 tbsp olive oil
3 extra-large eggs
6 tbsp freshly grated Tuscan pecorino or Parmigiano
2 medium cloves garlic peeled
Salt to taste
Freshly ground black pepper to taste
1 lb denti di cavallo or rigatoni preferably imported Italian
Coarse-grained salt
10 sprigs Italian parsley leaves only, coarsely chopped

Remove the casing from the sausages and cut them into 1-inch pieces.
Place a large skillet with the oil over low heat and when the oil is warm, add the sausages and garlic and sauté until completely cooked, for about 10 minutes. Discard the garlic.
Meanwhile bring a large pot of cold water to a boil, and when the water reaches a boil, add coarse salt to taste, then the pasta and cook until al dente for 9 to 12 minutes, depending on the brand.
Meanwhile mix the eggs with the cheese in a small crockery or glass bowl.
Raise the heat on the sausages and season with salt and pepper. Keep stirring to be sure the sausages do not stick to skillet.
When the pasta is ready, drain it and transfer to skillet over high heat, sprinkle with more pepper, and sauté for a few seconds, mixing very well with two forks.
Remove skillet from the heat, pour the mixed eggs over the pasta, sprinkle with parsley, mix again thoroughly, and serve directly from the pan.