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Marcella Hazan’s Pasta With Cream Sauce

Marcella Hazan’s Pasta With Cream Sauce

Frankie Celenza

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An incredibly creamy and simple pasta dish from the master of Italian cuisine, Marcella Hazan.

Recipe

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Marcella Hazan’s Pasta With Cream Sauce

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

Instructions

  1. Skin the sausage and crumble it as fine as possible.

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

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

  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.

  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.

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

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