Sunday, February 7, 2010
Cooking Italy: Sausages and Cream Sauce
Dangerously good I mean.
This weeks recipe is from my blogging friends over at Cooking Italy where we are cooking our way through Marcella Hazan's book "Essentials of Classic Italian Cooking." And speaking as a former (and occasionally relapsing Chef Boyardee girl) this book will change the way you look at Italian food. Marcella's book covers all the regions of Italy which makes it a completely awesome all around comprehensive book for Italian Cooking.
Which of course does not stop me from buying more Italian cookbooks. But so far I haven't found one that I've actually cooked from lately.
The thing I like most about this recipe is how simple it is to put together. Boil up some Fusili pasta, assemble the sauce below and within about 20 minutes you have a totally yummy dinner. I would definitely make this one again. The only thing I might change would be to double the sauce as I like a generous serving of sauce with my pasta. Okay, so maybe I was a little too generous with tasting while I was cooking it too.
SAUSAGES AND CREAM SAUCE
1/2 lb Sweet Sausage (containing no fennel, chili pepper or other strong seasonings)
1 1/2 tbsp chopped oinion
2 tbsp butter
1 tbsp vegetable oil
2/3 cup heavy whipping cream
1 pound pasta
Parmigiano Reggiano Cheese
Skin the sausage and crumble (I found this to be much easier once it had started to cook).
Place onion, vegetable oil and butter in pan on medium heat and cook until the onion becomes a pale gold. Add sausage and cook for 10 minutes. Add pepper and cream, turn heat to medium high and cook until cream thickens. Toss sauce with cooked drained pasta and serve immediately with parmesan cheese on the side.