Buttery Sausage Parmesan Pasta (Print Version)
# Ingredients:
→ Sausage in Garlic Butter
01 -
450 g smoked or Italian sausage, chopped into small chunks
02 -
45 g butter, unsalted
03 -
3 garlic cloves, finely chopped
04 -
15 ml olive oil
05 -
5 g mix of Italian herbs
06 -
Chopped fresh parsley for topping
07 -
Salt and some fresh black pepper, adjust as needed
→ Rich Parmesan Pasta
08 -
340 g of your favorite pasta shape (penne, fettuccine, etc.)
09 -
30 g butter, unsalted
10 -
360 ml heavy cream
11 -
90 g finely shredded Parmesan
12 -
5 g powdered garlic
13 -
2 g ground black pepper
14 -
Salt, customize to your preference
15 -
Fresh parsley, minced, for topping
# Instructions:
01 -
Pour olive oil into a heated skillet over a medium flame. Toss in the sausage slices and cook until they're golden on both sides, about 4-5 minutes. Remove the sausage and set it aside on a plate.
02 -
Using the skillet from before, melt butter over medium heat. Add the chopped garlic and stir for around 1-2 minutes until it smells amazing. Put the sausage back in, mix with the herbs, salt, and pepper, then sprinkle with parsley and take it off the heat.
03 -
In a big pot, bring water with a hefty pinch of salt to a boil. Cook the pasta until it’s tender but still firm to bite, following the directions on the packaging. Drain and set it aside.
04 -
Take a saucepan, melt butter using a medium heat. Stir in the heavy cream and garlic powder. Bit by bit, whisk in the Parmesan until the sauce is velvety and smooth. Add salt and black pepper to your taste.
05 -
Stir together the prepared pasta and the Parmesan sauce until each piece is coated nicely.
06 -
Plate the pasta in generous portions, add sausage bites on top, and sprinkle parsley and some extra Parmesan for presentation.
# Notes:
01 -
For better taste, choose freshly grated Parmesan instead of the pre-packaged kind.