Creamy White Wine & Garlic Pasta

Yield: 4 Servings

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

For the Pasta & Base

• 1 lb Toulouse sausage, casings removed

• 1 lb rigatoni or pappardelle pasta

• 1 tbsp olive oil

• 1 large shallot (or 1 small leek), thinly sliced

• 3 cloves garlic, minced

• 1 tbsp fresh thyme leaves

For the Creamy Sauce

• ¾ cup dry white wine (Sauvignon Blanc or Pinot Grigio)

• ½ cup heavy cream

• ½ cup freshly grated Parmesan cheese, plus extra for serving

• ½ cup reserved pasta cooking water

To Finish & Garnish

• Freshly cracked black pepper, to taste

• Fresh flat-leaf parsley, finely chopped

INSTRUCTIONS

1.Prep the Ingredients & Boil Water:10 minutes active time.

• Bring a large pot of heavily salted water to a rolling boil.

• Remove 1 lb (450g) Toulouse sausage from its casing and crumble the meat.

• Thinly slice 1 large shallot (or 1 small leek) and mince 3 cloves of garlic.

2.Brown the Sausage Crumbles:Target: deep golden crust.

• Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat.

• Add the crumbled sausage. Cook for 6-8 minutes, breaking it into bite-sized pieces with a wooden spoon, until deeply browned and crisp around the edges.

• Remove the cooked sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.

3.Build the Aromatic Base:

• Lower the heat to medium. Add the sliced shallot to the warm sausage fat and cook for 3 minutes until softened.

• Add the minced garlic and 1 tbsp fresh thyme leaves. Sauté for 1 minute until fragrant—watch closely so the garlic doesn't burn.

4.Cook Pasta & Deglaze the Pan:

• Drop 1 lb rigatoni or pappardelle into the boiling water and cook until 2 minutes shy of al dente (it will finish cooking in the sauce).

• Meanwhile, pour ¾ cup dry white wine (like Sauvignon Blanc or Pinot Grigio) into the skillet, scraping up all the caramelized bits stuck to the bottom. Let it simmer for 3-4 minutes until reduced by half.

5.Simmer Cream & Combine:

• Stir in ½ cup heavy cream and ½ cup freshly grated Parmesan cheese. Simmer for 2 minutes on low until slightly thickened.

• Using tongs or a spider strainer, transfer the pasta directly into the sauce along with ½ cup reserved pasta water and the browned sausage.

• Toss continuously for 1-2 minutes over low heat until the pasta absorbs the sauce and turns glossy and silky.

6.Garnish and Serve:

• Remove from heat. Season to taste with fresh black pepper and extra salt if needed.

• Serve hot, topped with additional grated Parmesan and chopped fresh parsley.