1 tbsp. butter
1 pt. heavy cream
1 c. ground hot or sweet sausage, baked and drained
1 bunch steamed broccoli flowerets
1/3 lb. rigatoni, cooked and cooled and mixed with some oil, so not to stick
4-5 tbsp. Romano cheese
2 egg yolks

In a saucepan, combine butter, cream, sausage and steamed broccoli flowerets; simmer until hot (do not boil). Add rigatoni and 4 to 5 tablespoons of Romano cheese and stir thoroughly. Add egg yolks, stir, and serve. Makes 2 servings.