Description
A luxuriously silky, meat-forward white sauce with sage and cream that clings perfectly to every tube of rigatoni.
Ingredients
Scale
- 1 lb Ground veal
- 1 lb Italian sausage
- 1 cup Heavy cream
- 1 lb Rigatoni pasta
- 4 oz Pancetta
- 2 tbsp Butter
- 1 Shallot, finely diced
- 1 Leek, finely diced
- 1 Fennel bulb, finely diced
- 2 Carrots, finely diced
- 2 Celery stalks, finely diced
- 4 cloves Garlic, minced
- 2 Bay leaves
- 6 Fresh sage leaves
- 1 cup Dry white wine
- 4 cups Chicken stock
- 1/4 tsp Nutmeg
- 1 tsp Kosher salt
- 1/2 tsp Freshly cracked black pepper
- 1/2 cup Parmesan cheese, grated
- Reserved pasta water as needed
Instructions
- Render pancetta in butter over medium-low heat until golden and fragrant.
- Add finely diced shallot, leek, fennel, carrot, and celery; cook until very soft.
- Stir in garlic, bay leaves, and nutmeg until aromatic.
- Add sausage and veal; cook gently, breaking up meat without browning hard.
- Deglaze with white wine and simmer until reduced.
- Add chicken stock and cream; cover and simmer low until silky and rich.
- Toss with cooked rigatoni, pasta water as needed, and finish with sage and Parmesan.
Notes
- For a richer flavor, use homemade chicken stock.
- Adjust the amount of cream based on desired creaminess.
- Fresh herbs can enhance the flavor profile.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg