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Spicy pasta alla norcina

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Ingredients
  

  • 1/2 Lb. rigatoni
  • 1 Lb. bulk Italian spicy sausage
  • 4 Tbsp.. olive oil
  • 2 Tbsp. minced garlic
  • 1/2 cup chopped onion
  • 1 cup white wine
  • 1 cup heavy cream
  • 2 cups pasta water
  • pinch of nutmeg
  • 1 cup grated pecorino Romano
  • Salt and pepper to taste

Instructions
 

  • In a large pot of boiling salted water cook your pasta el dente while making the sauce. saving 2 cups of the water before draining
  • In a large 12 inch saute pan over medium high heat in the 0live oil saute the onion and garlic until soft and translucent.
  • Add the sausage and brown breaking it up while cooking
  • Turn the heat up and deglaze the pan with the white wine. Waiting until it evaporates. Then add the cream and pasta water. Lower the heat and simmer until sauce thicken, about 10 minutes
  • Remove the saute pan from the heat. Then stir in the pecorino cheese. Toss the el dente cooked pasta in the sauce, Top with more grated cheese and chopped Italian parsley.

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