Sunday, February 7, 2010

Cooking Italy: Sausages and Cream Sauce

This is a dangerous recipe.

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.

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
Black Pepper
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.



  1. was to die for. Totally.

  2. I'm so glad you like this. I put it on the schedule because a friend bragged about it. Can't wait to eat it. What kind of sausage did you use? Hard to find one without fennel in it.

  3. Angela, I went with Johnsonsville but they just left the ingredients a little vague with spice...although it didn't say fennel specifically. Either way it was yummy.

  4. Oh yay! This looks like one of those great recipes I can do after a rough day at work, and both of us will still be happy! It seems to me either Marcella or Guilliano has a recipe for sweet sausage...Thanks for sharing!

  5. I cannot believe you got this to look so great...mine looks like, well, to be frank, dog food. The guys loved it, however. Hmmm...somehow that makes it all seem suspicious, doesn't it. Oh, well. I could not find fusilli to save my life that week. Last week I found the really great brand of pasta (deC) at a great price for a box of 6 packages of fusilli. Hope we get another recipe that calls for it soon. Your pasta looks wonderful.