Delicious Pasta Recipe In 20 Min

Today we’re going to make a pasta recipe. This is a white cream sauce with sausage. Hi, Alright, so let’s go over all those ingredients that we just prepped. Three cloves of garlic. Just going to leave them whole because we’ll just put them in UL for a couple of minutes and then we’ll remove them. That’s a small onion about maybe three-quarters cup of it. Pretty fine dice. I have one pound of sausage. I have eight ounces of mushrooms so these are diced.

Ingredients:

1 lb grooved pasta (or any small tubular-shaped pasta)
3 cloves garlic, whole
1 small onion, finely diced
1 lb sausage, casing removed
8 oz mushrooms, diced
1.5 cups heavy cream
1/2 cup white wine
1 cup Pecorino Romano cheese, grated
1/2 cup Pecorino Romano cheese, crumbled
Freshly ground black pepper, to taste
Pinch of nutmeg
Olive oil
Salt, to taste

Typically, this dish will have black truffles. So, supposedly, when it’s in season, that’s when they’ll shave them on. I have one and a half cups of cream. I have a block of local pecorino Romano. I also have grated pecorino Romano. We’ll use this to finish at the end. I have a little bit of nutmeg. I think nutmeg is going to be nice. It’s always great with white cream sauces. I don’t have any tomatoes just to make it a little different because every single recipe online is pretty much penne or tortellini or something.

Table of Contents

Unique Pasta Recipe with Grooves and a Dash of Wine

I figured let’s do peculiar with grooves. So by having grooves in it, the sauce will be able to grab onto it. Now, if you can’t get this, use whatever you want. Use a small tubular-shaped pasta and finally, we need half a cup of wine and I just happen to have half a cup of wine left in the fridge. I use wine all the time for cooking. Pasta I have about five bottles of this over there. You could use a pot like a high-walled pot but if I use that, then you can’t into it while I’m cooking it right now.

So, we’re going to do it about medium heat. Always let your stainless steel pans heat up for a few minutes. So, the oil will skate so nothing will stick to your pan and then we will sear that sausage. Bye. It’s a chunk here to the way they pack it. So, you gotta use some use some muscle to break this up and splatter it all over you also. Now, this does have some red pepper and whatnot in there. They said this is plain sausage and I fennel in there too.

Browned Sausage

You could how brown or not brown I got it. It looks really good right there. Had to use a lot of force to flatten that out. Not easy the way they press that into those back sealed bags. Let it go for maybe one more minute then we’ll start breaking this up. We want the pieces relatively small. I’m even going to start doing it right now. Alright, the sausage looking pretty good.

Try to break it up even more than I’ve been able to do and then move it over to the side. Now, remember, we have a really big pan so we can do this and then get the mushrooms in. If you are working with a small pan, you can do separate pans, you can do the mushrooms. Pasta We’re not going to get them that brown here but we will cook ’em with some high heat and they’ll release their water. Some sausage has a lot of fat, some don’t, and this one doesn’t.

Enhancing the Medley with More Oil

So I’m going to put a little bit more oil in. Alright and while those mushrooms are going over here, I will try to break up the sausage over here. And you could all the water coming out of the mushrooms. When the mushrooms get enough heat, they start releasing their water. Again, we’re not getting very brown here. If you’re really after that, you can do it in a separate pan. You don’t need to. Alright, so I’m going to combine the mushrooms.

Most of the water has been released. Make some more room in the pan and I’ll take those garlic cloves and the onions. Do my onions right here and I’ll do the garlic cloves over there. Once the garlic gets nicely golden, you can just remove it, and discard it. Try to tip your pan to get more oil to go over there by the onions and if you need more, you just add a little bit more. I haven’t used that much oil yet because I probably did two only two tablespoons to start.

Combining the Ingredients

Probably added another tablespoon for the mushrooms and another tablespoon for the onion and garlic which is fine. Some sausage that has a lot of fat in it will have more than enough. You won’t need a lot of olive oil. Put a touch of salt on those onions. Pasta The meat’s brown. Mushrooms are brown. The onions are pretty soft. You can do that right there and the garlic has some decent color on it as you can right there. So, I’m going to remove the garlic cloves.

The heat’s pretty high right now. Turn it a little bit higher. We’ll put wine in. When you put wine in, keep your head away from it. Just let it cook out for about thirty. Doesn’t need a long time and then you can still keep breaking up your sausage even more. At this point, you can have your pasta water boiling because the sauce comes together very quickly.

Preparing the Pasta Water

Heavy cream, I have one and a half cups. I’m going to bring this to just a little bit of a simmer then we’re going to wallow it down and how it’s bubbling it’s thickening up a little bit here you don’t need to go crazy let it go like that for about a minute then lower the heat it smells amazing right now so our water is boiling two tablespoons kosher salt per gallon of water just a good general rule to follow not to the sea level sea levels.

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That would be tablespoons of kosher salt it would kill your dish you’d you’d ruin your dish it would be done okay two maybe that was . or even three it would be alright but you just don’t want to do seven this is beautiful pasta look at this this is flora brand I’ve used their tomatoes turned it off you can how thick that is give it a little taste test we can add a pinch of that nutmeg now I like to put a little bit more I think on the side for people

Enjoy

Delicious with that. I’m also going to put some black pepper in here. Gonna loosen this up with some pasta water, maybe about a ladle and a half. so this is going to need a couple of minutes here the liquid’s going to absorb into that really good pasta. If you think you need a little bit more liquid, you add it in. You know, a lot of that’s going to be contingent on when your pasta is done, how long it takes right now to finish. You want to taste test this. Pasta, It’s really good. If you don’t think it’s amazing.