Ingredients
- 1lb pork sausage
- 1 tbsp olive oil
- 2 tbsp butter
- 2 yellow onions, sliced into half moons
- 1/2 tsp salt
- 1/2 cup white wine
- 1 bunch thyme (about 10–15 sprigs)
- 1lb dried rigatoni
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1/2 cup half & half or almond milk
- 1/2 cup freshly grated parmesan cheese
- parsley & parmesan cheese for topping
Instructions
- In a large dutch oven, heat to medium-high. Add olive oil and once hot, add sausage. Break into small pieces and cook until no longer pink. Drain grease from sausage and set aside in bowl.
- In same pot, add butter. Once melted, add sliced onions and salt. Cook for 10-15 minutes, stirring occasionally, or until onions have begun to caramelize and brown.
- Add in white wine to deglaze bottom of pan, scraping brown bites as you stir. Add in thyme and cook for 2 minutes.
- Pour in pasta and beef broth and cover with lid. Stir every 2-3 minutes, and cook until pasta is cooked to your liking, about 10-12 minutes. Turn off heat and take out bunches of thyme.
- Add sausage back into pasta. Stir in worcestershire sauce, half and half, and grated parmesan cheese and stir until creamy.
- Serve and top with more parmesan cheese and parsley.
Category: dinner, meal prep, fallMethod: stovetopCuisine: American
