Pasta with sausage and cream recipe
This recipe is shared by Steve Stover, one of WOSU's food reviewers for the monthly Chefs in the City show on All Sides with Anna Staver. This recipe is from “The Classic Italian Cookbook” by Marcella Hazan.
Steve says this is a favorite of his co-restaurant reviewer Rich Terapak.
- 8 oz. mild sausage, crumbled
- 1 1/2 Tb chopped shallots or yellow onion
- 2 Tb vegetable oil
- 2 Tb butter
- 1 tsp. freshly ground pepper
- 2/3 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1 lb. pasta (fusilli or any curly type to hold the sauce)
Sauté shallots in small sauce pan with butter and oil until pale gold. Add the sausage and sauté for about 10 minutes, stirring frequently.
Add the pepper and the cream and cook until cream thickens. Stir frequently while cooking. Taste and correct for salt.
Cook the fusilli until firm to the bite (al dente) in 4 quarts of boiling salted water and stir with a wooden spoon. Place in warm bowl and toss with all the sauce. Sprinkle with Parmesan cheese and serve immediately with additional cheese at the table.
From “The Classic Italian Cookbook” by Marcella Hazan