Juicy Italian Sausage, spurting with thick, white sauce - Oo-err missus!

Well, I need an innuendo filled recipe to fit in with the above. Hmmm. Hard.

(See what I did there?)

Italian Sausage in a White Wine & Cream sauce


What you need



12 Italian Sausages (.com?)
One Red onion, sliced
Half a bottle of wine
One tub of single cream
Half a punnet of mushrooms, sliced
300g of Penne Pasta
Olive oil

One large pan for the sauce, one large pan for the pasta

Cooking time: 30 minutes (15 minutes prep, 15 minutes cooking)

Serves:4

Method

1.) Slice the skin of each sausage, and slide the skin off, leaving you with a large pile of sausage meat. Bring the pasta pan to boil while you do this, but do not add the pasta yet.



2.) Add the onion to the pan, and fry in the oil until the onion becomes tender. Then crumble in the sausage meat. Fry the sausage meat until all the flesh looks cooked; try to avoid it forming balls or clumps by vigorous stirring.



3.) Add the pasta to the boiling water.

4.) Add the mushrooms in to the sauce mixture, stirring them in until they begin to take on a golden yellow hue.

5.) Add the wine. I've said use a half bottle, but you generally want to cover the meat rather than drown it. It's generally a judgement call. Simmer this for about five minutes, until most of the alcohol has burned off the wine, but a reasonable amount of liquid remains.



6.) Turn down the heat, then stir in the cream and the basil in to the sauce.



7.) Drain the pasta, then stir the pasta into the sauce.

8.) Serve to middle class dinner party you have invited your cute-but-sleazy bohemian friend to. Orgy optional.



Hope you enjoy it!