Ingredients:
1 (16 ounce) package Premio Premio’s Sweet Italian Sausage or Premio Mild Italian Sausage
1 can evaporated milk
6 cups heavy cream
1 stick butter, salted
1 large onion, diced
4 cloves garlic, diced
2 tablespoons Peccorino cheese
2 tablespoons Parmeggiano cheese
Sea salt to taste
White pepper to taste
1 teaspoon nutmeg
Olive oil
1 tablespoon fresh dill
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Porco Ed Latte Rigattoni:
1. Boil water and cook pasta until done, “al dente.” Add a shot of olive oil to help prevent pasta from sticking.
2. Dice 4 large cloves of garlic and one large onion; sautee in a stick of salted butter until golden brown and sweet (do not over cook or the garlic and onion can burn and become bitter). Remove and place aside to cool.
3. Cut the entire package of Premio Sausages into 1-inch thick rounds and sautee them in olive oil, just until lightly browned on each side, to seal the juices. Place aside.
4. In a sauce pan, pour the evaporated milk and fennel seeds, and bring to a slow simmer. Stir in the heavy cream, salt and pepper (to taste), 1 teaspoon nutmeg. Add the onions, garlic and the sausages.
5. Reduce heat and simmer for about 15 minutes, to finish cooking the sausages in the sauce and to thicken it.
6. Once pasta is fully cooked, drain and place back into the same pot where it was boiled. Pour the entire content of the sauce with the sausages inside the pot and add 2 tablespoons each of parmesan and peccorino cheeses. Stir for 5 minutes, allowing the pasta and sauce to mix with each other. Remove from heat and let stand for 5 minutes before serving.
7. Before serving, cut a tablespoon of fresh dill and add on top of the serving dish. Sprinkle parmesan and peccorino over each individual plate upon serving.
SERVES: 6
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