Marcella Hazan’s Pasta With Cream SauceMarcella Hazan’s Pasta With Cream Sauce
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An incredibly creamy and simple pasta dish from the master of Italian cuisine, Marcella Hazan.
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3–4 oz luganega or breakfast sausage
1 Tbsp shallots, chopped
1 Tbsp butter
1 Tbsp vegetable oil
Freshly ground pepper (about 2 twists of the mill)
⅓ cup heavy cream
½ lb of conchiglie, fusilli or rotelle pasta
Skin the sausage and crumble it as fine as possible.
Put the shallots in a small saucepan with the butter and oil, and sauté until pale gold.
Add the crumbled sausage meat, and sauté for 10 minutes, stirring frequently.
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.
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.
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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