¼ cup grated Pecorino Romano
½ cup grated Parmigiano-Reggiano
½ lb fresh mild Italian sausages (with fennel, if possible)
½ cup cognac or brandy
½ cup white wine
2 cups cooking cream
½ tsp red pepper flakes
¼ tsp fennel seeds
1 lb pasta (wagon wheel, or other)
¼ cup basil leaves, cut into thin ribbons
Combine Pecorino and Parmigiano cheeses in a bowl.
Cut open the sausage, remove meat, and discard casing.
In a sauté pan over med-high heat, fry the sausage meat, breaking it into small bits. Sauté, stirring frequently, until cooked through. Remove cooked sausages from pan and set aside. Drain and discard the fat.
This is a good time to put the pasta to cook, till al dente.
Lower heat to medium, pour brandy and wine into the pot and heat. As the brandy and wine reduce, scrape up any cooked bits stuck to the bottom of the pan.
Add the cream along with a third of the cheese mixture, the pepper flakes, and the fennel seeds. Cook the sauce, stirring occasionally. If the sauce is too liquid, bring to a boil and add enough Veloutine to reach desired consistency.
Add the reserved sausage and set the sauce aside while the pasta cooks.
Drain cooked pasta, transfer to saucepan and heat through, stirring in basil.
Serve in bowls, sprinkled with remaining cheese.
Preparation time: 15 minutes
Cooking time: 45 minutes
Bombolotto 220 - short backyard flight
Tags: BOMBOLOTTI, Charcuterie, Cuisine, Cuisine of Northern Ireland, Food and drink, Italian cuisine, Meat, Sausageprevious - next