• 4 tbsp. olive oil 
  • 1 white onion, chopped
  • 2 cloves garlic, minced 
  • salt and black pepper 
  • 1 pound ground pork (or turkey)
  • 4 ounces white mushrooms, coursely chopped 
  • 8 sage leaves 
  • 1/3 cup dry white wine 
  • 1 cup chicken stock
  • 12 ounces rigatoni 
  • 1/2 cup cream 
  • 4 ounces freshly grated Parmesan cheese


1. Heat the oil in a large pan over medium heat. Add the pork (or turkey) and cook, breaking up into small bits. Add onion and stir until soft, then add garlic, salt and pepper. Add 4 chopped sage leaves and wine. Let wine reduce for five minutes, then add chicken stock, cooking for ten minutes more. Pour in cream and turn heat to low. Meanwhile, in a large saucepan, bring 8 cups of water to a boil and add 1 tbsp. of salt. Once it comes to a rolling boil, add the rigatoni and stir. Cook until al dente, about 10 minutes. Drain pasta and pour into the sauce. Stir gently, drizzle with olive oil and sprinkle with remaining sage leaves (chopped) and Parmesan cheese.

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