Rigatoni Alla Norcina

Method

1. Finely chop the onion (or red onion).
2. In a large pan, sauté the onion in a drizzle of olive oil until softened.
3. Remove the casings from the Italian sausage and crumble the meat into the pan. Cook until browned, breaking it up with a spoon.
4. Deglaze with a splash of white wine and let it evaporate.
5. Add a generous splash of heavy cream and a ladle of pasta cooking water. Stir and let the sauce thicken slightly over medium heat, about 5 minutes.
6. Meanwhile, cook the rigatoni in salted boiling water until al dente.
7. Transfer the drained pasta directly into the sauce, reserving some pasta water.
8. Off the heat, stir in grated Pecorino Romano and Parmigiano Reggiano to taste. Adjust salt and pepper.
9. Serve immediately with extra cheese and a pinch of black pepper.