Pasta with sausage and cream (Pasta salsiccia e panna)

1. Remove the skin from the sausages and crumble the meat with your fingers; finely chop the onion.

2. In a wide frying pan, cook the onion in the olive oil for 3-4 minutes until translucent.

3. Add the sausage meat and fry over medium-high heat, breaking it up, for 6-8 minutes until nicely browned and crumbly.

4. Pour in the white wine and let it evaporate, then add the cream and simmer for 3-4 minutes until slightly thickened; season with pepper to taste.

5. Meanwhile, cook the rigatoni al dente in plenty of salted water, drain, add to the sauce and toss with the grated parmesan and a little cooking water.

6. Serve at once, topped with a little more parmesan and freshly ground pepper.

Tip: Sausage is salty, so taste the sauce only at the end and add salt only if it really needs it.