Ingredients

  • 1/2 pound sweet sausage containing no fennnel seed, chili pepper, or other strong seasonings
  • 1 1/2 tablespoons chopped onion
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • Black pepper, ground fresh from the mill
  • 2/3 cup heavy whipping cream
  • Salt
  • 1 pound pasta
  • Freshly grated parmigiano-reggiano cheese at the table

Instructions

  1. Skin the sausage and crumble it as fine as possible
  2. Put the chopped onion, butter, vegetable oil in a saucepan, turn the heat 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.
  3. Toss the sauce with the cooked drained pasta and serve at once with grated Parmesan on the side.

Sources

Recipe: Marcella Hazan