Ziti with Sausage, Mushroom and Cognac

By sarah_carroll

Ingredients

• 3 ⁄4 lb. mild Italian sausage
• 2 cloves garlic, peeled and finely chopped
• 1 ⁄4 cup cognac
• 1 ⁄2 lb. cremini mushrooms, sliced
• 1 ⁄2 cup strong beef stock
• Salt
• Crushed red pepper
• Freshly ground black pepper
• 1 ⁄2 lb. ziti tagliate or other long, tubular pasta
• 1 ⁄4 cup heavy cream

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

1. Remove casings from sausages and discard. Coarsely chop sausage meat, place in a large skillet over medium heat and brown, stirring frequently, for about 10 minutes. Add garlic and cook for 1 minute. Remove sausage from skillet.


2. Place mushrooms in skillet and cook, stirring, for 5 minutes. Return sausage to skillet and stir in cognac and stock, and cook about 10 minutes. Season to taste with salt, red pepper, and black pepper.


3. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, 8–10 minutes, then drain. Stir pasta and cream into sauce, adjust seasoning and serve.