Cascatelli with Sausage and Capers

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 medium onion, finely chopped

• 1 garlic clove, minced

• 1/2 pound Italian ground turkey sausage (veal or pork could also be used, but not as healthy)

• Kosher salt

• Freshly ground black pepper

• 1/2 cup dry white wine

• 1 1/2 cups turkey or vegetable stock

• 1 teaspoon chopped thyme

• 1/2 teaspoon chopped rosemary

• 2 tablespoons small capers, rinsed

• 1/2 pound Cascatelli

• 1/2 cup Pecorino Romano cheese, grated and more for topping

• 1/2 cup chopped flat-leaf parsley

• 2 tablespoons unsalted butter

Preparation

1. In a large, deep skillet, heat the olive oil. Add the onion and garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.

2. Add the sausage, season with salt and pepper, and raise the heat to high.

3. Cook, stirring occasionally, until the sausage is no longer pink and any liquid has evaporated, about 8 minutes.

4. Add the white wine to the skillet.

5. Boil over high heat until nearly evaporated, about 5 minutes.

6. Add the stock, thyme, rosemary, and capers.

7. Add the cream

8. Simmer over moderate heat until the liquid is reduced by half, about 10 minutes.

9. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Pecorino Romano cheese, parsley, and butter.

10. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes.

11. Transfer to warm bowls and serve right away.

Urban Cowgill
Feb 2024