Rigatoni Norcina (Creamy Sausage Pasta)

1 pound rigatoni pasta
6 Italian sausages
1 onion, minced
1 garlic clove, finely minced
1 tablespoon butter
1 teaspoon flour
½ cup white wine
2 cups heavy whipping cream
2-3 tablespoons fresh parsley, minced
1 teaspoon salt
1 teaspoon black or white pepper
2 tablespoons grated parmesan cheese



Remove sausage meat from the casing by slicing through the sausage and squeezing out only the pork. Sauté in a large skillet over medium heat until half way cooked, 2-3 minutes. Add garlic and onions and sauté until onions become translucent. Add white wine and simmer for 1 minute. Add butter and flour and combine to create a roux. Add the heavy whipping cream, seasoning with salt and pepper. Reduce heat to low and stir to avoid burning the cream and to help thicken the sauce. Add the pasta and cook until warm all the way through. Add parsley and parmesan cheese and stir together. Serve immediately.