Brown and crumble 1lb sweet or hot Italian bulk sausage in a tbsp each butter and olive oil. Cook 1 lb rigatoni according to package directions. While the pasta is cooking, add 1/2 bottle of red or white (I like Riesling) to the sausage mixture, crank the heat up, and cook until the wine is completely reduced and there’s virtually no moisture left in the pan. Drain the pasta, combine it with the sausage mixture (once reduced), and add about 100g ground parm. Mix to combine and serve.
Super simple, thank you! Have a toddler and new born so simple is good.
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I remember those days. Simple crowd-pleaser dinners are clutch. Hang in there. It only gets more fun.
As long as my wife is pleased then we’re good 😊
