Pasta salsiccia e panna | پاستا کن لا سالسیچا‌ اِ پانا

These days I am going to switch to some classic italian dishes because I mostly eat them during winter; the reason is that they contain different types of meat, cream and also pasta! Yes a bit heavy! Probably, if you say this to an Italian, he/she will laugh at your face! Pasta?! Heavy!? Impossible! Well, the good thing is it doesn not matter cause it's winter time and most of all christmas time, so we have the excuse to eat some heavy cheesy meaty creamy stuff anyway! Right?

This pasta is made with Italian sausage. Please! Stick to the recipe, no wurstel, no minced beef!! Just Italian sausage (raw pork sausage) ! For those of you in Iran, maybe you can try to buy some at Armenian shops.

I usually use the Umbrian sausage, because my husband family is from Umbria; so I have the chance to buy some, every time we go there and I must say, Umbrian sausage is my favorite Italian sausage among all types that I've tried. It's seasoned with lots and lots of ground black pepper, which I love, and it's less fatty respect to the Tuscan ones. But at the end you can use any type of Italian sausage, just try to buy the best quality that you can. This time I didn't have any Umbrian sausage and I bought the one which is seasoned with chili, Italians call it "la salsiccia piccante", which means "spicy sausage". They will kill me probably because they're very strict with some of their traditions, and I respect that; we do the same with ghorme sabzi! I found this sausage super delicious. I like the smoothness of the cream and the heat of chili flakes! They're best friends.

So, if you want to be 100% Italian use the plain sausage, otherwise, if you want to be a bit creative, or you're mad for spicy food, give it a go with the spicy!

This is a perfect dish for parties and gatherings most of all during christmas and winter time. Quick, creamy, rich and super tasty! Enjoy.

Serves 4 People

Ingredients:

600 g fusilli
1 tablespoon salt
80-100 ml olive oil
2 cloves of garlic
400 g Italian sausage
400 ml cream
1/2 teaspoon freshly ground black pepper
1/3 teaspoon chili flakes
parmigiano reggiano

Method:

Put a big pot of salted water to boil.
Meanwhile place a frying pan on medium heat and add the olive oil, when is hot add the garlic and tilt the pan so that the cloves float into the oil; this way the garlic doesn't burn and flavors the oil at its best.
Remove the skin from the sausages and add them in chunks to the pan on medium heat, with a wooden spoon stir and try to break the meat into smaller pieces. Remember, don't mess with Pork! It's not good to eat it raw. Cook them properly before tasting.
When the water starts to boil, add the pasta to the pan (do not add any oil), just stir 2-3 times and leave it to cook.
When the meat is cooked and nicely colored, add the ground black pepper and chili flakes, stir, add the cream and reduce to low heat.
Now take a cup of cooking water and add it to the sauce, don't worry if it looks a bit watery.
Drain the pasta, add it to the sauce and stir well. Remove the pan from the heat when the pasta is still runny, after serving you're gonna have a perfect silky pasta. Instead if you remove the pan when it seems thick, you'll end up with a dry pasta when serving. Add some more of the cooking water if needed.
Serve it immediately with freshly grated parmigiano reggiano.