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Ingredients
- 12 ounces chicken sausage (350 grams)
- 2Â large shallots or 1 large onion chopped
- 3 tablespoons extra virgin olive oil
- Fresh parsley and fresh sage to garnish
- 1 cup of white wine (240 ml)
- 10 ounces fresh mushrooms sliced (300 grams)
- 12 ounces Passata di Pomodoro (380 ml)
- 12 ounces heavy cream (380 ml)
- Salt to taste
- Fresh cracked black pepper
- 2 ibs your favorite pasta. I used pappardelle. Tagliatelle is perfect too.
Instructions
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1. On medium heat place, a large sauté pan,
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2. Add your oil and chopped scallion. Start sweating the onion and add your sausage removed from the casing. Keep stirring and break up the meat.
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3. Add the sliced mushrooms and salt.
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4. Once golden and caramelized add some parsley, sage, and your white wine.
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5. Once wine evaporates add your passata di Pomodoro. Cook for 8 to 10 minutes. Now add your cream and let it simmer for 5 minutes.
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1. In a large pot of water add your salt and bring to a boil on high heat.
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2. Add your favorite pasta. Cook until al dente, drain and add to the sauce. Stir for a minute or so until well amalgamated. Garnish with parsley and sage and fresh cracked black pepper.
