Pasta with Sweet Sausage and Cream
Cookbook Author Minnie Giraldi
Adapted by StarChefs

  • 8 Sweet Italian sausages, removed from their casings
  • 1 medium onion, finely chopped
  • 2 cups of heavy cream
  • 2 tablespoons Cognac, optional
  • 1 pound shell pasta

Place sausage and minced onion in a saucepan and cook over low heat until sausage is lightly browned. Break up the meat with a fork as it cooks, so it is crumbly. Add cream and cook until thickened. Heavy cream will never curdle, so it doesn't matter if the cream comes to low boil. It will thicken more quickly. Add cognac.

Stir sauce gently through cooked pasta and serve.

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