Ingredients:
1 lb penne pasta ( fusilli or ziti could also be used, but I prefer penne)
3 tablespoons olive oil ( preferably extra-virgin)
3 cloves garlic, minced
1 pinch cayenne pepper
1 lb sweet mild Italian sausages
1 cup heavy cream
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon freshly grated nutmeg
3 tablespoons unsalted butter ( cut into small bits)
1/2 cup freshly grated parmesan cheese
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh flat leaf parsley
Directions:
Bring a large pot of salted water to boil and cook the penne until al dente; drain well and do NOT rinse.
After you put the water on to boil, remove sausage meat from the casings, crumble, and set aside.
In a large skillet, heat olive oil over medium-high heat.
Add garlic and cayenne and saute for approximately 30 seconds, then add sausage meat to skillet.
Cook until sausage meat is no longer pink (about 5 minutes or so).
Add cream, salt, pepper and nutmeg to skillet and turn heat to high to bring mixture to a boil.
Reduce heat and simmer, gently, until the cream reduces and the sauce thickens a bit; it takes about 10 minutes.
Place cooked penne in a large serving bowl (it’s nice if you warm it first) and pour sauce over; add butter and cheese to bowl and combine all well.
Taste; add more salt and/or pepper if you wish.
Sprinkle chopped herbs over top and serve.
Servings: 6
Time preparation: 5 min.
Time total: 30 min.