Rigatoni with Rabbit Sausage in a Cream Sauce.
Heat a couple tablespoons butter in a sauté pan over medium high heat. Remove rabbit sausage from casing and add to pan. Break up sausage and cook until browned. Add chopped rosemary, red pepper flake, and heavy cream - 1-2 cups. Reduce by half. Season to taste. Add cooked rigatoni and some pasta water, and toss until everything comes together.