Wow
this post was submitted on 25 Oct 2023
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Nice. Care to share what the sauce is made of?
I actually made this 2-3 months ago, saw the picture in my photos today and decided to post it. I usually just wing it when I cook so can only really give you a rough idea. I remember this being one of my favorite pasta dishes I've ever made/tried.
- Put oil into pan and sautee onions/garlic.
- Add butter, once melted add flour to make a roux. (I would suggest a light or medium roux here)
- Add heavy cream/milk a bit at a time until you reach the right consistency. Not too thick but not too thin.
- Grated parmigiano reggiano and pecorino romano a bit at a time making sure it incorporates properly.
- Add tomato sauce. I usually just use what I have on hand, think this time I used strained tomatoes. (I personally don't like it when it tastes too much like tomatoes so I don't put much.)
- Season and taste the sauce. Salt, pepper and parsley.
- Once pasta is cooked al denté, mix into sauce.
- For this dish I grilled the sausages separately, added them on top of my pasta, grated more parmesan on top then baked it for a bit.
I've learned over the years that the best food isn't always complicated. It uses good quality ingredients that compliment eachother. Trust me when I say that using authentic parmigiano reggiano and pecorino romano make a world of difference. I also used fresh parsley from my garden.
Let me know if you have any questions!