Pasta Twists with Sausage & Cream
|Rotelle pasta/Other pasta twists||8 Ounce (1 package)|
|Boiling salted water||1 Cup (16 tbs) (adjust quantity as required)|
|Mild italian sausage||1⁄2 Pound|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Grated parmesan cheese||1⁄2 Teaspoon|
Following package directions, cook pasta in a large kettle of boiling salted water until al dente; drain thoroughly.
Meanwhile, in a wide frying pan over medium-low heat, melt butter.
Remove casings from sausage and crumble meat into pan; cook, stirring occasionally, until meat is lightly browned.
Increase heat to medium-high.
Add cream and wine and bring to a boil.
Boil gently, stirring constantly, until sauce thickens slightly and forms large, shiny bubbles (2 to 3 minutes).
Add hot drained pasta; then remove from heat and add the 1/4 cup cheese.
Toss until pasta is evenly coated.
Sprinkle lightly with nutmeg and serve immediately.
Pass additional cheese at the table to sprinkle over individual portions.