For 2 people
-1-2 tablespoons of olive oil in the pan over low heat
– 2 crushed whole garlic cloves in the oil. Infuse the oil. Can leave in or take out garlic cloves.
– 2 Italian sausage or better yet Italian boar sausage out of their casing. In the pan with oil, brown one side, flip over then break up. Move to the side of pan or remove to bowl. Leave the oil.
– add diced mushrooms, not too small though. Cremini or white, or any mushroom you want. However many you want, they shrink down as you cook. Add more olive oil if you need. Salt and pepper to the mushrooms. Mushrooms will release water. 5-7 mins on medium low heat. You can add sliced or diced garlic here if you want more garlic. If you do let it cook a little bit.
– 3/4 a cup of white wine. Turn heat up to medium high and cook out the alcohol. 3-5 mins. Stir a bit throughout.
-add rigatoni or another pasta that is similar to boiling pot of well salted water. Grooves in the pasta are nice because the sauce binds to it. Follow instructions. You want it al dente. If it says 10 mins I do 8.
– turn off heat add 1/2 cup or more of cream to the pan. Stir. Turn heat to low to medium low.
– add al dente pasta to sauce pan. Stir. Add 1/3 cup of pasta water to pan. Reserve some pasta water if you need to thicken it up.
– let it cook for a bit so you cook the sauce into the al dente pasta. Don’t over cook the pasta. Add pasta water a little bit at a time if needs to loosen it up.
– Add some real finely grated pecorino cheese to the pan and stir. Parmesan is ok too. Try not to use the fake Kraft stuff. And grate it yourself if you can.
– Turn iff heat, add a pinch or two of nutmeg. Trust me. Let the pasta sit for 2 mins to come together.
– add chili flakes if you what and more pecorino cheese, or nutmeg to your bowl.
by OuterSunsetsSurfer