Pasta with Sweet Sausage and Cream

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.

[Return to Minnie Giraldi's Home Page]

Main Menu | Recipe Search | Newsgroups | Rumbles & Murmurs | Culinary Careers
QuickMeals | Secret Ingredients | Help Wanteds | Archives | Feedback
Copyright © 1999 StarChefs All rights reserved.