sausage in cream

This was easy and v good. used "organic" (publix brand) sweet italian chicken sausage and half and half. took 10 minutes of work. the rest was just browning and reducing. pasta was whole wheat medium shells.

The pasta recommendation is something call crab grass or gramigna, thin curved tubular macaroni. I used orecchiette which held the sauce just as well.


Recipe(adapted from Essentials of Classic Italian Cooking) by Marcella Hazan


1/2 pound sweet sausage (containing no fennel seed, chili pepper or other strong seasoning)*

1 1/2 T chopped onion

2 T butter

1 T vegetable oil

Black pepper, freshly ground

2/3 cup heavy whipping cream

Salt

1 pound pasta

Freshly grated parmigiano-reggiano cheese at the table


*Guiliano Hazan’s Homemade Sausage

1 small clove garlic, peeled and finely chopped

1 pound ground pork

1 t salt

1 t freshly ground black pepper

2 T dry white wine


Mix well with hands. Cover, rest overnight, use within 2 days.


If you are using a store-bought sausage, skin it first. Add butter and vegetable oil to pan with onion. Cook until onion is pale gold. Add sausage, cook for 10 minutes. Add pepper, cream and turn up to medium high heat, until cream is thickened. Add salt. Taste for seasoning. Toss with pasta and add freshly grated cheese.