Penne alla Senese

Photo by Tufgrlz B.
Adapted from rachaelraymag.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachaelraymag.com

Ingredients

  • 1/2

    tablespoon olive oil

  • 2

    tablespoons butter

  • 1

    pound good-quality fresh Italian sweet sausage, casings removed

  • 1

    cup good-quality walnut halves, chopped

  • 2

    large shallots, finely chopped

  • 2

    large cloves garlic, finely chopped

  • 1/4

    pound sliced prosciutto di Parma or another prosciutto crudo, finely chopped

  • 2

    tablespoons finely chopped rosemary

  • 1/4

    cup brandy or vin santo (Tuscan fortified wine)

  • 1

    cup heavy cream

  • 2

    tablespoons sage, thinly sliced

  • Salt

  • 1

    pound penne rigate (with ridges)

  • 1

    cup (4 oz.) grated Parmigiano-Reggiano cheese, plus more for serving

Directions

Bring a large pot of water to a boil for the pasta. In a large skillet, heat the olive oil, half a turn of the pan, over medium-high. Add the butter. When it foams, add the sausage and walnuts and cook, stirring and breaking up the sausage with the back of a spoon, until the sausage is cooked through and the mixture is deep golden brown, about 5 minutes. Add the shallots and garlic and stir until the shallots soften, 1 to 2 minutes. Add the prosciutto and rosemary. Stir to heat through, 1 to 2 minutes. Add the brandy and stir, scraping up any browned bits on the bottom of the skillet. Add the cream and sage and bring to a bubble. Reduce the heat to low and let simmer, stirring occasionally, while the pasta cooks. Salt the pasta water, add the pasta and cook until al dente. Drain, reserving half a mug of cooking water. Toss the pasta and 1 cup cheese into the sauce, adding cooking water as needed to thin the sauce. Serve in shallow bowls, passing more cheese alongside.

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