Sausages and Cream Sauce Pasta by Marcella Hazan

• porsi: 4
• waktu aktif: 10 min
• total waktu: 35 min

Bahan-bahan

1/2 lb sweet sausage, containing no fennel seed, chili pepper, or other strong seasonings

1 1/2 tbsp chopped onion

2 tbsp butter

1 tbsp vegetable oil

Black pepper, ground fresh from the mill

2/3 c heavy whipping cream

Salt to taste

1 lb pasta

Freshly grated parmigiano-reggiano cheese at the table

Petunjuk

Skin the sausage and crumble it as fine as possible

Put the chopped onion, butter, and vegetable oil in a small saucepan, turn the heat on to medium, and cook until the onion becomes colored a pale gold.

Add the crumbled sausage and cook for 10 minutes.

Add a few grindings of pepper and all the cream, turn the heat up to medium high, and cook until the cream has thickened, stirring once or twice.

Taste and correct for salt.

Toss the sauce with cooked drained pasta and serve at once with grated Parmesan on the side.

Catatan

Note: We double the sausage for this recipe and also find that we need about twice the heavy cream.

Recommended pasta: In Bologna, where this sauce is popular, they use it on thin, curved, tubular macaroni called "crab grass," or gramigna. It is a perfect sauce for those shapes of pasta whose twists or cavities can trap little morsels of sausage and cream. Conchiglie (seashells) and fusilli are the best examples.

Source: Essentials of Classic Italian Cooking, Marcella Hazan, Alfred A. Knopf, Inc. (1994), p. 201.