A simple classic from Italian kitchens: spaghetti with sausage and cream. This comfort food is even more simple than pasta with sausage and bell pepper, or with porcini, sausage, and cream. And it can be prepared in the time it takes to cook the spaghetti. As usual with recipes for pasta sauce with sausage, the meat is taken out of the casings and chopped. So if you do make your own sausage, there is no need to put it in a casing. The red wine is an optional ingredient that will add some flavor and complexity. To keep it even more simple, use some pasta cooking water instead.
For 2 servings
200 grams (7 oz) sausage meat
1/2 onion, minced
150 grams (1/3 lb) spaghetti
80 ml (1/3 cup) red wine (optional)
2 Tbsp extra virgin olive oil
125 ml (1/2 cup) cream
salt and freshly ground black pepper
freshly grated parmigiano reggiano
Bring a large pot of water to a boil. Meanwhile, heat 2 tablespoons of olive oil in a frying pan and add the onion.
Cook the onion over medium heat, stirring regularly, until the onion is golden, about 5 minutes.
Meanwhile, take the sausage meat out of its casing and chop it.
When the pasta water boils, add salt and the spaghetti and set the timer for the time indicated on the package for al dente.
When the onion is golden, add the sausage meat.
Stir with a wooden spoon or spatula over medium high heat…
…until the sausage has lost its raw color.
Add 80 ml (1/3 cup) of red wine (or pasta cooking water).
Cook over medium high heat, stirring, until half of the wine has evaporated.
Add 125 ml (1/2 cup) of cream.
Cook over low heat until the sauce thickens somewhat.
When the timer beeps, drain the spaghetti and add to the sauce.
Add a generous amount of freshly grated parmigiano as well.
Toss to mix.
Serve at once on preheated plates.
Gravlax is easy to make at home and so delicious!