Browned sausage pasta with cream and cheese sauce
How the dish tastes depends on your choice of sausage and cheese. Spicy sausages and aged cheese are recommended.
Servings 4 people
Ingredients
- pasta (any shape and just a bit undercooked) enough for four people
- 200 to 300 grams sausages (about 7 to 10 oz) I recommend garlicky sausages, casings discarded, and meat crumbled into small chunks
- 1 carrot cut into half-inch cubes
- 1 onion roughly chopped
- ½ cup sweet peas thawed if frozen
- ¾ cup milk full-fat is recommended
- 100 grams cheese (about 3.5 oz) we used aged cheddar, crumbled or shredded
- ¾ cup cream
- salt to taste
- pepper to taste
Instructions
- Spread the sausage meat in a cold frying pan. Cook over medium heat without stirring for a couple of minutes to brown the underside.
- Add the carrot cubes and continue cooking with occasional stirring until the sausage meat is browned in most places.
- Add the peas and chopped onion. Stir and cook for a minute.
- Pour the milk. Add the cheese and stir.
- Lower the heat to medium and cook, with occasional stirring, just until the cheese melts.
- Stir in the cream and leave until bubbly.
- Taste the sauce. Season with salt and pepper, as needed.
- Add the pasta to the sauce and cook for a few minutes, tossing often, until the noodles are visibly coated with sauce.
- Serve the creamy cheesy sausage pasta with buttered toast on the side.
