- Heavy Cream Egg
- Parmesan Reggiano
- Little Bit Of Olive Oil
- Ground Beef
We can get started you’re going to need some sausage and I’m using Italian turkey sausage some some pesto and not this I made this pesto but you can also just use it a store-bought pesto some heavy cream ,garlic, parmesan reggiano, salt, pepper some beautiful pasta. I’m using these long roughly looking noodles here and you’re going to need just a little bit olive oil salt and pepper now the first thing we do is going to pot fill it with water and put in some salt and bring that up to a boil the second thing you might do is take a nonstick skillet with high sides with about a tablespoon of olive oil and get that preheating over about medium-high heat and as that’s preheating.I’m just going to run over to the boiling water to put my pasta in because the sauce is only nine take about ten minutes to come together and that’s how long the pasta takes to cook so the whole thing comes together like that I’m going to put the pasta in the boiling water and then we’ll make the sauce. I’m gonna put my sausage in my heart scale it and now I took the casing off the sausage.
I’m going to break this apart with my one spoon but I’m not going to break this apart too too much.I want this office to be really nice and chunky and kind of really go throughout the meat and have like a knot it’s not.I don’t want it to be like fine ground beef so, I’m just going to break it up into some large chunks and then I’ll let it cook between seven to eight minutes or until it’s fully cooked through my sausage is exactly how I want it so now.I’m going to add in some chopped up garlic and I’ll let that cook for about thirty seconds or I’m told the raw garlic taste is going away you can start to kind of smell the girl that can become really really fragrant after this I’m going to add in some heavy cream.
I came up with it tastes exactly like it it’s super simple and easy and it’s exactly what it sounds like creamy pesto delicious goodness now what I’m going to do is let this reduce about a minute and then.I’m going to drain my pasta in the meantime and put the whole thing together looking awesome I’ve also drained my past and put in the same pot just so that it can kind of absorb all the extra moisture and because it’s bigger to toss everything together in so now.I’m going to turn this off season it with some salt and pepper of course.I’m gonna put in a really good amount of salt because you know heavy cream isn’t very salty YUM smells amazing already and now.
I’m going to put in a little bit of pesto you really should put as much or as little as you want it’s completely it to taste so if, you want a really strong pesto flavor and I suggest adding in a little bit more if, you want a subtle flavor then and a little bit less cut to you really I love pesto so,I’m gonna put in a little bite you.