I actually made this 2-3 months ago, saw the picture in my photos today and decided to post it. I usually just wing it when I cook so can only really give you a rough idea. I remember this being one of my favorite pasta dishes I’ve ever made/tried.
Put oil into pan and sautee onions/garlic.
Add butter, once melted add flour to make a roux. (I would suggest a light or medium roux here)
Add heavy cream/milk a bit at a time until you reach the right consistency. Not too thick but not too thin.
Grated parmigiano reggiano and pecorino romano a bit at a time making sure it incorporates properly.
Add tomato sauce. I usually just use what I have on hand, think this time I used strained tomatoes. (I personally don’t like it when it tastes too much like tomatoes so I don’t put too much.)
Season and taste the sauce. Salt, pepper and parsley.
Once pasta is cooked al denté, mix into sauce.
For this dish I grilled the sausages separately, added them on top of my pasta, grated more parmesan on top then baked it for a bit.
I’ve learned over the years that the best food isn’t always complicated. It uses good quality ingredients that compliment eachother. Trust me when I say that using authentic parmigiano reggiano and pecorino romano make a world of difference. I also used fresh parsley from my garden.
![[I made] Grilled Sausage Rigatoni with Rosé sauce](https://sh.itjust.works/pictrs/image/db82f9a9-207b-4f9c-a716-ff1b5de6593d.jpeg){kind=link}