This week I Heart Cooking Clubs is all about PASTA.
If you aren't familiar with I Heart Cooking Clubs, we're currently cooking the recipes of Tessa Kiros. Ms. Kiros just happens to have an Italian husband. She also just happens to have an Italian cookbook titled Twelve: A Tuscan Cookbook. Seems like a good place to find a pasta recipe!
It's in my nature to do my own thing. And things were done. Garlic added. Pecans instead of walnuts. After tasting the dish with pasta, I felt that the incredible flavors of the sauce had been lost a little. Nothing a little extra pour (or two) of brandy couldn't fix. I had to call 'em to the table quick before I stood at the stove and ate more than my share.
Take a look at this week's pasta dishes at IHCC.
Need more pasta? I'm also linking up with Presto Pasta Nights #238, hosted by Ruth of Once Upon a Feast
And even more pasta can be found at
Carole's Chatter: Food on Friday Pasta & Noodles theme
Penne alla Senese (Penne w/ Sausage, Walnuts, and Cream)
Adapted from Twelve: A Tuscan Cookbook by Tessa Kiros
1 1/2 Tbsp butter
3 links hot Italian sausage
3 slices bacon, chopped
3 cloves garlic
3/4 cup coarsely chopped pecans, plus 2 Tbsp for garnish
4-5 Tbsp brandy
1 c heavy whipping cream
1 lb penne
1 1/4 c grated Parmesan cheese
Melt the butter in a large skillet. Remove sausage from casing and crumble into the pan. Cook a few minutes, then add the bacon and pecans. When golden, add the garlic and saute until fragrant. Add the brandy, scraping up the bits from the bottom of the pan. After the brandy evaporates, add the cream. Season to taste (remember, Parmesan cheese will be added later). Simmer for a few minutes.
If you find the sauce a little too thick, add a bit of cooking water from the pasta.
Cook the penne in boiling salted water. Drain and add to the pan. Add the Parmesan cheese, toss thoroughly to coat, and serve immediately.