Penne alla Senese

By ccavaletti

Ingredients

• 1/2 Tbsp olive oil
• 2 Tbsp butter
• 1 lb good-quality Italian sweet sausage, casings removed
• 1 c good-quality walnut halves, chopped
• 2 large shallots, finely chopped
• 2 large cloves garlic, finely chopped
• 1/4 lb sliced prosciutto di Parma or another prosciutto, finely chopped
• 2 Tbsp finely chopped rosemary
• 1/4 c brandy or vin santo (Tuscan fortified wine)
• 1 c heavy cream
• 2 Tbsp sage, thinly sliced
• 1 lb penne rigate (with ridges)
• 1 c (4 oz) grated Parmigiano-Reggiano cheese, plus more for serving

Details

Servings 4

Preparation

Step 1

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 c cheese into the sauce, adding cooking water as needed to thin the sauce.

Serve in shallow bowls, passing more cheese alongside.

From Everyday with Rachael Ray, January/February 2015.