Marcella Hazan’s Pasta With Cream Sauce

Name: Marcella Hazan’s Pasta With Cream Sauce
Prep time: 10 min
Cook time: 20 min
Ingredients: 3-4 ounces luganega or breakfast sausage; 1 tablespoon shallots, chopped; 1 tablespoon butter; 1 tablespoon vegetable oil; Freshly ground pepper (about 2 twists of the mill); 1/3 cup heavy cream; 1/2 pounds of conchiglie, fusilli or rotelle pasta; Parmigiano-Reggiano cheese

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Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 1

Author : Tastemade

Ingredients

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3-4 ounces luganega or breakfast sausage1 tablespoon shallots, chopped1 tablespoon butter1 tablespoon vegetable oilFreshly ground pepper (about 2 twists of the mill)1/3 cup heavy cream1/2 pounds of conchiglie, fusilli or rotelle pastaParmigiano-Reggiano cheese

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Instructions

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Step 1

Skin the sausage and crumble it as fine as possible.

Step 2

Put the shallots in a small saucepan with the butter and oil, and sauté until pale gold.

Step 3

Add the crumbled sausage meat, and sauté for 10 minutes, stirring frequently.

Step 4

Add the pepper and the cream, turn up the heat to medium-high, and cook until the cream has thickened. Stir frequently while cooking. Taste and correct for salt.

Step 5

Drop the pasta into 4 quarts of boiling, salted water, and stir with a wooden spoon. When al dente (firm to the bite), drain, giving the colander a few vigorous up and down jerks to shake all the water out of the pasta's cavities.

Step 6

Transfer to a warm serving bowl, toss with the sauce, and serve immediately, with a little freshly grated Parmigiano cheese on the side.