A member of my supper club is one phenomenal cook (they all are), and I give her extra admiration since she balances cooking with three young boys...the youngest just a few months old! At our last gathering, she made two recipes from a cookbook called Creme de Colorado Cookbook that were out of this world. One was a Greek chicken recipe and the other was lemon bread. I could not stop eating either. They were delectable.
I then looked back and previous lists from gatherings and saw that she had made other recipes from the cookbook that were successful. It was all I needed to hit Amazon the following day! I ordered a used copy of the cookbook on Amazon and am thrilled with it. I admit I love climbing into bed before I sleep with a cookbook. Tonight's Spaghetti Series recipe comes from the pasta section of the cookbook. I had a vacation day today and it was good to be home and not have to rush through the aisles at the supermarket or wine store. I took my time, and this dish takes no time at all. It was great comfort food on a cold winter's night.
Pasta with Sausage and Cream Sauce (adapted from the Creme de Colorado Cookbook)
1/4 cup butter
1 1/2 pounds sweet Italian sausage, casings removed (I used chicken)
2 cups heavy cream (I used half and half)
1 cup dry white wine
1 tablespoon fresh, minced parsley
1/2 teaspoon nutmeg
1 teaspoon dried sage (I added this)
1/2 cup freshly grated Parmesan cheese
12 ounces of cooked spaghetti, cooked al dente and drained (I used angel hair)
salt and pepper to taste
Extra parsley and Parmesan for serving
In a large skillet, melt butter. Stir in sausage and fry until brown. Remove sausage and drain grease. Return sausage to skillet and stir in cream, wine, parsley, nutmeg, sage, and Parmesan. Salt and pepper to your tastes. Simmer for 3-4 minutes. Place pasta in heated serving dish and toss with sausage sauce, topping with extra parsley and Parmesan.