We felt like cooking (and eating) this dish, only to hear it mentioned. A really tasty idea!
Pasta cooked al dente, sweet and crunchy sausage, savory and enveloping Parmesan cream: the mix of flavors and textures of this dish will make you love paccheri with sausage and parmesan cream, a perfect first course for the cold season and ideal to be enjoyed at lunch, perhaps with a Red wine important and full-bodied.
There recipe it is not complex and is quick enough to prepare. The pacchero makes the dish elegant, but it can also be used on another type of pasta. The advice is to orient yourself on the pasta very porous (penne, half sleeves, tortiglioni, tagliatelle), avoiding spaghetti for once.
Paccheri with sausage and parmesan cream: the recipe
Ingredients
To prepare this tasty first course you will need: 400 g of paccheri, 300 g of grated parmesan, 300 g of sausage, milk, pepper, rosemary, extra virgin olive oil.
Method
The preparation of the recipe starting by browning the sausage cut into small pieces in a non-stick pan with a drizzle of extra virgin olive oil. When the sausage is almost ready (about ten minutes will be enough) you can start boiling the pasta water.
After having lowered the paccheri into a fairly large container, you must then prepare the cream cheese by mixing the grated Parmesan cheese and two ladles of very hot cooking water. The result must be a very thick and tasty cream. If necessary, you can add more Parmesan if the cream is not uniform.
The pasta is then drained al dente and placed in the container with the freshly prepared Parmesan cream. It must be stirred vigorously, adding the browned sausage and, if necessary, another ladle of cooking water.
After putting the paccheri with sausage and parmesan cream on the plates, you can sprinkle with more cheese and black pepper. The advice is to taste the pasta hot.
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