Ingredients
- 1 pkg Maurizio Paccheri (17.6 oz)
- 1 can Cento Mushroom Stems Pieces (8 oz), diced
- 1 lb Mild Italian Sausage, ground
- ¼ cup Cento Imported Extra Virgin Olive Oil
- 1 Onion, diced
- 3 cloves Garlic
- ½ cup Dry White Wine
- 1 ½ cup Heavy Cream
- ¾ cup Pecorino Romano, grated
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Cook pasta 4 minutes less than stated cook time. In a large saucepan over medium heat, add olive oil and sausage. Cook sausage until brown, about 5-7 minutes, and move to the side of the pan. Add mushrooms and cook until brown. Once both sausage and mushrooms have cooked, move to side of pan, and add onions and garlic cloves. After 2 minutes or once fragrant, remove the garlic from the pan. Continue cooking until onions are soft. Increase heat, and add wine. Allow the wine to reduce by half. Scrape the bottom of the pan to remove any brown bits. Add heavy cream and reduce heat to a simmer, while continuing to stir. Add pasta to sauce and mix. Increase heat to medium. Add reserved pasta water, if needed. Continue to stir until pasta is al dente. Remove pan from heat. Add cheese and mix. Season with salt and pepper. Serves 6.
