Ingredients with Measurements:
- 1 lb. Nocciolini di Canzo pasta
- 1 lb. Italian sausage, casings removed
- 1 cup Provolone cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Large skillet
- Colander
Step-by-step instructions:
1. Cook the Nocciolini di Canzo pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook until browned, breaking it up into small pieces with a wooden spoon.
3. Add the onion and garlic to the skillet and cook until softened, about 3-4 minutes.
4. Pour in the chicken broth and heavy cream and bring to a simmer.
5. Add the Provolone cheese and Parmesan cheese to the skillet and stir until melted and combined.
6. Add the cooked Nocciolini di Canzo pasta to the skillet and toss to coat in the sauce.
7. Season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 670
Fat: 47g
Carbohydrates: 32g
Protein: 30g
Sodium: 1260mg
Substitutions for ingredients:
- Nocciolini di Canzo pasta can be substituted with any other short pasta, such as penne or rigatoni.
- Italian sausage can be substituted with ground beef or ground turkey.
- Provolone cheese can be substituted with any other melting cheese, such as mozzarella or fontina.
Variations:
- Add chopped spinach or kale to the skillet for added nutrition.
- Use spicy Italian sausage for a kick of heat.
- Add sliced mushrooms to the skillet for extra flavor.
Tips and tricks:
- Be sure to cook the pasta until al dente to prevent it from becoming mushy in the sauce.
- Use a wooden spoon to break up the sausage into small pieces while cooking.
- Reserve some of the pasta water before draining to add to the sauce if it becomes too thick.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large pasta bowl with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add some reserved pasta water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Be sure to cook the sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Nocciolini di Canzo is a type of pasta that originated in the town of Canzo, Italy. It is traditionally made with flour, water, and eggs.
Flavor profiles:
This dish is savory and creamy with a hint of spice from the Italian sausage.
Serving suggestions:
Serve with a glass of red wine, such as Chianti or Sangiovese.
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Region: Italian