Rigatoni alla Norcina ricetta Romana

Cook the rigatoni according to package instructions until al dente.

In a pan, melt the butter over medium heat.

Remove the casing from the sausages and add the sausage meat to the pan, cooking until browned.

Add the whisky or brandy to the pan and let it cook off.

Stir in the fresh cream and season with salt and pepper to taste.

Combine the cooked rigatoni with the sauce, mixing well.

Serve with grated parmesan or pecorino on top.

Spice Level: