Pasta with sausage and parmigiano cream



A first course for the autumn, rich in flavor: pasta with sausage and parmigiano cream. Discover this enveloping and creamy recipe, thanks to the Parmigiano cream, which is truly irresistible. The sausage and hazelnut add typically autumnal and wintry notes, which enrich pasta dishes with flavor and substance. We're certain that pasta with sausage and parmigiano cream will become one of your favorites for a dinner with friends, or a special Sunday lunch.


Pipe Rigate pasta 11 oz (320 g)
Sausage 8 oz (250 g)
Parmigiano Reggiano PDO cheese 3 oz (100 g)
Heavy cream ¾ cup (200 g)
Hazelnuts 5 tbsp (50 g)
Thyme 1 sprig
Garlic 1 clove
Fine salt to taste
Black pepper to taste
Red pepper to taste
Extra virgin olive oil to taste

How to prepare Pasta with sausage and parmigiano cream

To prepare pasta with sausage and parmigiano cream start by removing the sausage casings 1, then crumble the meat in a bowl 2. Heat a drizzle of oil and flavor with a garlic clove 3.

Add it to the pan 4 and leave to brown with the sprig of thyme 5, salt and pepper. Stir occasionally and remove the garlic when nice and brown 6.

In the meantime, place the pasta in boiling salted water 7 and prepare the parmigiano cream right away: heat the liquid milk in a saucepan 8. Once cooled, add the parmigiano 9.

Remove from the heat, beat with a whisk 10 into a smooth sauce 11. A couple of minutes before the pasta cooking time is up, drain the pasta and add to the pan with the sausage 12.

Add a ladle of cooking water 13. Cook for another minute or so and then add the parmigiano cream 14: continue stirring until cooked 15.?

Arrange onto plates and add the coarsely chopped hazelnuts 16, a few thyme leaves 17 and a grating of pink pepper. Your pasta with sausage and parmigiano cream is ready to be served piping hot 18.


Pasta with sausage and parmigiano cream can be stored for 2-3 days.


Add an egg yolk or some saffron for an even more intense, amber-colored parmigiano cream!