When I came across this recipe I thought it was very interesting. At first it looked like a carbonara sauce but what were the Italian sausage and tomato sauce doing in there? I do not think that you can go wrong by adding Italian sausage to a pasta dish... It was pretty tasty. The meat sauce by itself (before tossing with the egg yolk and cream mixture) is very tasty and could go by itself. It is alway fun to experiment with dishes; adding things, removing things.
Ingredients:
2 hot Italian sausage (casing removed)
1/4 pound pancetta (chopped)
2 cloves garlic (chopped)
1 14 ounce can tomato puree
1 tablespoon parsley (chopped)
salt and pepper to taste
1 tablespoon parsley (chopped)
2 egg yolks
2 tablespoons heavy cream
2 servings of spaghetti (cooked)
1 tablespoon parmigiano reggiano (optional)
Directions:
1. Brown the sausage and pancetta in a pan.
2. Add the garlic and saute until fragrant.
3. Add the tomato sauce, parsley, salt and pepper to taste.
4. Cover and simmer for about 20 minutes.
5. Turn off the heat and mix in the parsley.
6. Mix the egg yolk and cream in a warm bowl.
7. Add the cooked spaghetti and one serving of the meat sauce to the bowl and toss.
Similar Recipes:
Shrimp Carbonara
Asparagus Carbonara
Pasta alla Carbonara
Zucchini Carbonara
Take a look at the Presto Pasta Nights roundup at Once Upon a Feast.
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