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Cavatelli a la Cognac with Hot Sausage & Mushrooms

Date Added: Mar 12, 2010 Italian Pasta
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Prep Time

10 mins

Cook Time

30 mins

Ready In

40 mins

Serving

4

*to adjust serving size click on "serving box".

Description

Cavatelli Pasta with Hot Sausage, Mushrooms and Shallots in a Creamy Tomato Cognac Sauce


Ingredients

  • 2  Pound(s) Cavatelli Pasta, cooked al dente
  • 1
  • 6  Each 3 Oz. Hot Sausage Links
  • 2
  • 4  Each Shallots, diced
  • 3
  • 2  Cup(s) Mushrooms, sliced
  • 4
  • 4  Cup(s) Pomodoro Sauce
  • 5
  • 1  Cup(s) Heavy Cream
  • 6
  • 1/2  Cup(s) Cognac or Brandy
  • 7
  • 1  Each Basil Bunch, chiffonade
  • 8
  • 2  Fluid ounce(s) Olive Oil
  • 9
  •  To Taste Salt
  • 10
  • 1/2  Cup(s) Parmesan Cheese, grated
  • 11

Directions

    1. In a large sauce pan over medium high heat, add olive oil
    2. Once oil is hot, add diced shallots and cook until translucent, about 2 minutes
    3. Remove sausage from casing, add to sauce pan and cook for about 8 - 10 minutes until browned
    4. Add mushrooms, cook for about 2 minutes
    5. Pull pan off flame and add cognac
    6. Carefully place pan back on flame and shake to stir the shallots, sausage and mushrooms around
    7. Add pomodoro sauce, heavy cream, basil, and salt
    8. Cook for about 8 to 10 minutes longer
    9. Add cavatelli and stir into sauce
    10. Add grated pecorino romano cheese, toss and plate
    11. Garnish with basil leaves

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