Pasta e Panna (with a twist)

 We have a dish here called Pasta, Panna e Prosciutto, which is actually a type of mac and cheese with the addition of diced cooked ham. This is a great base recipe to extend from, and the recipe posted here is just that, my own version, which oftentimes I change depending on the ingredients that I have on hand.

8-10 links sausage
1 onion
8oz heavy cream--Panna
Pasta, any will do, I used bow tie
salt, pepper, dried parlsey, grated cheese

Remove sausage from casings and sauteè in olive oil, you can also use ground beef if you prefer. As soon as you give it a quick stir, add onions, and continue sauteeingtil onions are tender, add salt, pepper, dried parsley to taste and if you want add a shot glass or 2 of white wine, I used grappa, like the flavor.

Set aside and cook the pasta in salt water. Once the pasta is cooked, before draining set aside a cup of that pasta water. You may need it.

Add the panna to the sausage mix and on low heat bring to a boil,add a fistful of grated cheese and taste.

 
You may need to add more salt and pepper because heavy cream is bland so may end up cutting out your spice flavor.

Then toss in the pasta until all well mixed and heated through, if it looks a little sticky and dry add in your pasta water until its nice and creamy and serve. If you are a cheese lover you can sprinkle some more grated cheese on it.

Buon Appetito!