Sausage and Orecchiette with a Chardonnay Cream Sauce

One week into this and I’m already turning klepto. While perusing the invectives of My Social Chef, I happened upon this little gem from last June. I love sausage in the best way that any warm-blooded American male can. I love cream (same proviso). Marry the two with some pasta and you’re speaking my language.

For a great dinner under $20 and the ability to feed four to six people, this is all you need (olive oil not shown):

This dish does requires a bit of patience, though. You have to let the sauce build, layer upon layer, until they all blend together. Otherwise, you get a very disjointed mess.

SAUSAGE AND ORECCHIETTE WITH CHARDONNAY CREAM SAUCE

1/3 cup olive oil
1/2 large white onion, diced
1 tsp salt
1/2 tsp ground black pepper
4 cloves garlic, minced
1¼ lbs sweet Italian sausage
¾ cups Chardonnay
4 oz cream cheese
¾ cups half and half
1 lb box orecchiette pasta

In a large pot, start water boiling. In a large pan, add the olive oil, salt, pepper and onions and cook on medium heat for 10 minutes, stirring occasionally. Add the garlic and cook until all the onions are translucent. While the onions are cooking, remove the meat from the sausage casings and discard the casings.

Pour the onion mixture in a bowl and turn the heat on high. Without adding any extra oil, add the sausage meat to the pan and brown for 10-12 minutes. Use a large fork to break up the meat as it cooks. When the meat is browned, add the sidelined onions and the wine.

Start pasta cooking. Cook sausage mixture for about 7 minutes until the wine has reduced by half. Next add the cream cheese and cook until completely melted, add the half and half and cook for 7 more minutes. Drain pasta when done and toss with the sauce.

Feeds 4-6. Enjoy.

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About Gerard

Fun-loving, well-read foodie.
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