INGREDIENTS:
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
DIRECTIONS:
Place sausages 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 a low boil. It will thicken more quickly. Add cognac. Stir sauce gently through cooked pasta and serve.
May 3rd, 2006 by rishu
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