Spicy Sausage Pasta with a Stilton Cream Sauce-
Hello, again! Well it’s no secret that it’s getting close to Christmas time and with that comes a large commitment in the kitchen. It’s times like this that I like to whip up quick dinners that don’t shun me to the kitchen on the nights leading up to the holiday. For me, it’s got to be my Spicy Sausage Pasta with a Stilton Cream Sauce. This dish isn’t your conventional holiday fare; however, it’s definitely a great dinner idea for a cold, lazy night at the house. Personally, I love a good bowl of pasta any night and most times, give myself a “food baby” from eating too much of it! Let’s get cooking!
For the ingredients:
2 Spicy Sausages cut diagonally. I really like using chicken sausage, but it’s whatever you prefer.
1 large Spanish onion, minced
1 roasted red pepper, julienned
1 cup, plus 1 tbsp. for topping, of stilton (you can use blue cheese or gorgonzola if stilton is too strong for your liking).
1 box bucatini pasta (or you could use fettucini)
1 pint of heavy cream
3 tbsp. olive oil
2 tbsp. fresh chives.
Salt and pepper to taste.
Get a large pot of salted water to a boil. Also, fill a sauce pan with the heavy cream and bring to a rolling boil over medium heat. In the interim, heat a large sauté pan with 3 tbsp. olive oil over medium-high heat. Once the oil completely coats the pan and starts to ripple, it’s time to add the sliced sausage. The goal is to spread them out in one even layer and allow for the sausage to brown and gain a nice, caramel crust. After about 2 minutes or so, flip the pieces over to allow the other side to get some color as well. Next, remove the sausage from the pan and set aside. Add the onion, season with salt and pepper and allow it to caramelize for about 6-8 minutes. Then, add the julienned, roasted red pepper and sausage into the pan and reduce the heat to low. Take this opportunity to check on your heavy cream and also to add your pasta to the boiling water. Essentially, what you’re looking for is a cream reduction and that takes place after the cream coming to a boil and then collapsing. This process needs to repeat two or three times before you reach the desired consistency. Once there, kill the heat and add the stilton to the cream reduction. Stir and season with salt and pepper to taste and set aside.
Now, drain the pasta and add back to the dry pot. Add the peppers, onions and sausage and toss together. Finally, add the stilton cream sauce and stir to coat all of the pasta. Check for seasoning and then dish up into a deep bowl. Garnish each dish with a sprinkling of chive and fresh stilton cheese and dig in!
I hope you enjoy this dish as much as I do and I hope you all have a Merry Christmas!