Sunday, July 15, 2007

Sausage and Heavy Cream Sauce - Panna e Salsiccia

Panna and Salsiccia is shunned by the modern world. No self-respecting woman would prepare this for her man. It is taboo, mothers do not teach their daughters how to make it. It is known only to those older and wiser matriarchs of the province and to all men. It is a magic sauce. It is the true gateway to the heart, by way of the stomach, for any man. Sausage with Heavy Cream has been banned from the modern cooking. Too much cholesterol and too much fat have caused this dish to be on the fat police’s top 10 most wanted criminals. In these days of prohibition, men, when left to cook alone with their buddies, will quietly prepare this dish. There is no need to discuss what we want to eat. It just is understood.

The dish is known for the ingredients of the sauce because each region will use their favorite pasta. In the Marche it is Gramigna, Orecchiette in Puglia, Zitti in Lombardia, and Fusili in Avellino. Sausage with Heavy Cream will go well with any pasta including most types of ravioli or tortellini. It is heaven in a plate of pasta. There is a difference between men and women. Women do not have the same appreciation for Panna e Salsiccia. They think it is good but then the subconscious warnings about fat, cholesterol and carbohydrates cloud their senses and this dish slips into the forgotten recipes corner of their minds.

The more seasoned Matriarchs know that Sausage with Heavy Cream sauce can cure all ills with their man. It can overcome a damaged bumper or be the catalyst toward a new pair of Magli shoes. The recipe is pure simplicity. The goodness is from the ingredients. This dish requires wine or a really good beer. A simple non fruity, red table wine will do the trick. I made this last night, Raffaella had heard me speak of it but had never tried it. She thought it was, ok…

Ingredients for 4 people

1 stick (114 g) of butter
1 lbs (450 g) of your favorite style of pasta
1 lbs of Bratwurst (do not use Italian sausage in the US, it has fennel and other herbs)
200 grams of grated Parmesan Cheese or Grana Padana
1 glass of Dry White Wine
1 cup (235 ml) Heavy Cream
Fresh Ground Pepper


Place a nut of butter in a large skillet over medium heat. Remove the casing from the sausage. Break the sausage into small pieces and place in the skillet. Turn the sausage often. Do not burn the sausage.

While the sausage is cooking, fill a large pasta pot with water. Add three tablespoons of salt and heat the water to a fast boil. The water should come to a boil as the sausage is just about ready.

Add the remaining butter to the skillet and melt. Add about 10 grinds of pepper. Sautee’ for about 1 minute. Add the white wine to the sausage sauce and reduce to ¼ the original liquid. Sprinkle ¼ teaspoon of salt into the sauce and stir.

Add the pasta to the boiling water and cook for the time indicated on the box.

Add the heavy cream to the sauce and bring to a low boil simmer, stirring often. Stir in ½ of the cheese and continue to reduce the sauce. Taste the sauce for salt and pepper. Add to desired taste.

When the pasta is ready, drain it thoroughly and add to the skillet. Mix the pasta with the sauce and add the remaining cheese. Serve immediately with a simple but hearty red country wine.


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Blogger Italian Wine Guy® said...

we just had a plate of Orecchiette in you-know-where. No cream, but plenty of fresh creatures from the sea. Got to go back now, working on killing a bottle of Elisier S.Marzano from Borsci

ciao - IWG

10:12 AM

Blogger Lexcen said...

Bring on the sauce! Cream sauce with pasta, cream sauce with prawns, cream sauce with potatoes. And a bottle of wine to wash it all down.

2:22 AM


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