1) Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, following the package instructions. Reserve about ½ cup of the pasta water before draining, then set the pasta aside.

2) While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced blood sausage and cook for 2–3 minutes on each side, until the edges are crisp and caramelized. Be gentle when flipping, as blood sausage can be delicate. Once browned, transfer the sausage to a plate and keep warm.

3) In the same skillet, add 1 tablespoon of the butter. Once melted, add the chanterelle mushrooms and sauté for 5–7 minutes, stirring occasionally, until golden and slightly crisp. Season with a pinch of salt and pepper.

4) Reduce the heat slightly and stir in the minced garlic and chopped tarragon. Cook for 1–2 minutes, just until the garlic is fragrant and softened. If using, deglaze the pan with a splash of white wine or vermouth and let it simmer briefly.

5) Add the remaining tablespoon of butter to the pan and stir until melted. Then add the cooked rigatoni and toss gently to coat in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce and help it cling to the pasta.

6) Carefully return the pan-fried blood sausage to the skillet, nestling the slices among the pasta and mushrooms. Let everything warm together for a minute or two, then taste and adjust seasoning.

7) Plate the pasta and top with a few slices of the crispy blood sausage. Sprinkle with grated Parmesan or Pecorino if desired, and garnish with fresh tarragon leaves. Serve immediately while the butter is still glossy and the sausage is warm.