1 package (16 ounces) rigatoni
1 package (19 ounces ) JOHNSONVILLE® Mild Italian Sausage Links
2 Tbsp butter
1 cup low sodium chicken broth
1 cup grated Parmesan cheese
4 egg yolks
salt & pepper to taste
Cook pasta according to package directions (for al dente cook 1 minute less). Drain and set aside.
In a bowl, whisk egg yolks (save the whites for an omelet!), 1/3 of the broth, and half of the parmesan cheese. Set aside.
Heat a large skillet over medium high heat with butter. Cut sausage links into 1-inch pieces. Throw in the hot pan and cook through until browned, about 5-7 minutes.
Stir 2/3 of the chicken broth into the skillet, scraping up any brown bits. Bring to a gentle boil. Cook and stir until the liquid is reduced by half, about 5 minutes. Add the rigatoni and toss to coat. Add the egg mixture. Cook and stir until the sauce has thickened and coats the pasta (about 2 minutes). Sprinkle with remaining cheese and salt and pepper to taste. Serve immediately and enjoy!
This article is sponsored by Johnsonville®.