As my youngest son was leaving for college, I asked him what he wanted for dinner. He said, “I want the pasta you make with Italian sausage and cream.”
When I first created this dish, I was inspired by the flavors of my traditional Thanksgiving stuffing, so I infused those flavors into the pasta. It has been a favorite at home ever since.

Here’s the recipe:

Ingredients:

• 5 sweet Italian sausages
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 3 garlic cloves, chopped
• A sprig of fresh rosemary, thyme, and sage
• 1/4 cup white wine or broth
• 1/4 cup heavy cream
• Extra virgin olive oil
• Salt and pepper to taste
• 1 pound of linguine

Directions:

1. Bring a large pot of heavily salted water to a boil.
2. Meanwhile, heat a stainless steel sauté pan over medium-high heat. Add olive oil and cook the onion, celery, carrots, and garlic until translucent.
3. Add the sausage, breaking it into smaller pieces, and season with salt and pepper. On medium-high heat, cook the sausage for about 3-4 minutes, then deglaze the pan with wine or broth.
4. Add the fresh herbs and cover the pan. Continue to cook over low heat for about 10 minutes. In the meantime, cook the pasta “al dente” according to the package instructions. When the sausage is ready, remove the sprigs of the fresh herbs.
5. Then, add the heavy cream and mix until well combined.
6. Add pasta to the pan, mix well, and serve. Finish with freshly grated parmesan cheese. Enjoy!💫