Pasta with Sausage and Mascarpone (cooking class/Marcella Hazan version)

This is a re-post for my Students.  This recipe was used in our recent cooking class.  We used  Rigatoni and it works just the same with any Tubular shaped Pasta.  Buon Appetito.

 I have seen variations of this recipe in several cookbooks over the years.  This dish dates back to Ancient Rome. In recent years, it can be seen traditionally served with the sausage stuffed inside a Tortellini Pasta.  Marscarpone and Parmigiano Cheese is added right before serving to to give this dish it's creamy texture. 

In an effort to make it just a little healthier, (which is virtually impossible and why bother),  I made this dish two different ways today.  My boys, did not suspect a thing.  One was made classically with Pork sausage, the other with chicken sausage.   They loved it all.  I must say, the chicken sausage was quite flavorful and went very well with this dish. Do not get the chicken sausage with the cheese inside.  Seems to be something relatively new and so unnecessary.  Meat only chicken sausage is best.  The chicken sausage was also much dryer in the pan after it was cooked.  The pork sausage required draining of the fat.  Who doesn't like sausage? I am glad I rode my bike 4 miles today.  It was so worth it. 

INGREDIENTS:  FOR 4 PEOPLE

3 TABLESPOONS  OF CHOPPED  ONION

4 MEDIUM  LINKS OF SAUSAGE (PORK OR CHICKEN), CASING REMOVED, ABOUT 12 OUNCES

2 TABLESPOONS OF VEGETABLE OIL

ONE CUP OF WHITE WINE

2 TABLESPOONS OF MASCARPONE CHEESE

4 TABLESPOONS PARMIGIANO REGGIANO

12 OZ OF RIGATONI PASTA OR ANY LARGE TUBULAR SHAPED PASTA WILL DO

SALT FOR THE PASTA WATER

PINCH OF SALT/PEPPER TO TASTE

This is a quick and easy recipe that will have you at the table in less that 30 minutes.

Place your water on to boil for your pasta. In a large skillet, heat your oil.  Add your onion and cook until fragrant and soft.  Add your sausage and brown, always on medium heat.  Add your white wine and let reduce.  Your pan will be come almost dry.  You will be left with some oil in the bottom of the pan.  If it's in excess of 3 tablespoons, drain some of the fat or spoon it away. Set aside and add Mascarpone cheese and do not mix. The heat from the pan will melt it a little.   Cook your pasta and drain.  Add your pasta to your skillet and mix.  Add your Parmigiano Reggiano cheese and serve~There is even some left over for tomorrow's lunch!  Buon Appetito~