Garganelli with Sweet Italian Sausage

By mirandavoegeli

Ingredients

• 1 pound garganelli pasta
• 6 links hot italian sausage
• 2 tablespoons olive oil
• 1 large yellow onion, sliced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh oregano, chopped
• 4-5 fresh sage leaves, chopped
• 1 cup dry white wine
• 2 cups chicken stock
• Juice of 1 lemon
• Parmigiana reggiano
• Salt and pepper

Preparation

Step 1

Cook pasta in boiling salted water until tender and drain.

Heat oil in a large skillet. Remove sausage from casings and break into small pieces. Place sausage in the hot skillet and brown on all sides, breaking the pieces up with the back of a wooden spoon. When all of the sausage is browned, add the onions and saute for about 5 more minutes or until the onions are golden and tender. Add the herbs and white wine. Cook until the wine is reduced almost all the way, then add the chicken stock. Cook until the stock has reduced by and the sauce is thick (about 6-10 minutes more). Add the lemon juice and season with salt and pepper. Sprinkle with parmesan cheese and serve.