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Categories:Viewed: 13 - Published at: 6 years ago
Ingredients
- Salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1/2 large or 1 medium onion, chopped
- 1/2 pound Italian sausage, removed from the casing
- 1 cup milk
- 1/4 cup tomato paste
- 1 pound long pasta
- About 1 cup freshly grated Parmigiano-Reggiano cheese
Method
- Bring a large pot of water to a boil and salt it.
- Put the oil in a 10-inch skillet and turn the heat to medium; a minute later, add the onion.
- Cook, stirring occasionally, until it softens, about 5 minutes.
- Add the sausage in bits and turn the heat to medium-high; cook, stirring occasionally, until the sausage is nicely browned, 5 to 10 minutes.
- Add the milk and tomato paste, along with some salt and pepper; stir to blend and simmer for about 5 minutes, or until thick but not dry.
- Keep it warm if necessary and, if it becomes too thick, add a little more milk, water, or chicken stock.
- Meanwhile, cook the pasta until tender but not mushy.
- Drain it and toss with the sauce and about half the Parmigiano-Reggiano.
- Taste and adjust the seasoning, and serve, passing the remaining Parmigiano-Reggiano
