Pasta con Bianco Panna e Salsiccia

*Food is always best with fresh and good ingredients

Sausage:

  1. Brown a ½ a pound to a pound or so of your favorite sausage.
  2. Drain most of sausage fat out and remove meat from pan. Leave a little bit of the fat in the pan.

Making Alla Panna Sauce:

  1. Heat a medium pan with sausage fat and add one or two well minced garlic cloves. Just a minute or two, soften the garlic don’t brown.
  2. Add cream, 1-2 cups depending on the number of people eating. Increase heat to light boil then reduce heat for a light simmer.
  3. Add in your favorite grated parmigiano cheese, ½ wedge for 1 or 2 people. Full wedge for 3 or 4 people. Stir constantly so cheese does not settle to and burn on the bottom. You may even want to turn the heat off ½ way through melting the cheese into the sauce.
  4. Add salt and pepper to taste. Optional spice - a little nutmeg and/or paprika. For more flavor and creaminess, some people will add a small amount of gorgonzola cheese. If you really like garlic, you could also add a clove or two of minced fresh garlic.
  5. Add the meat back in and heat through on low. Add to your favorite cooked pasta.

Options:

  1. You can garnish with fresh minced basil.
  2. You can add some pesto to the sauce the same time you add the meat to the sauce.
  3. While cooking your pasta, toward the end you can add half a cup to a cup of the pasta water to the sauce for flavor and/or to keep the sauce from getting too thick.

A better hot weather pasta is the…

Pesto alla Trapanese

here is my version...