IHCC Pasta Bowl: Penne alla Senese (Penne w/ Sausage, Walnuts, and Cream)

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!

This week's IHCC recipe is something I've been waiting--pins, needles, the whole nine--to talk about.  When I saw the "In My Pasta Bowl" theme announced, there may have been a little (desk) chair dance involved.  Arms may have been raised in the air.  Fists pumped.  Yep.  It's that good.






Penne alla Senese (Penne w/ Sausage, Walnuts, and Cream)

I can't say enough about how much we've liked Tessa Kiros' recipes.  Each week seems to top the next. 

This week's dish...I knew it was a winner while cooking the sausage and pecans.  Oh, did I mention there's also prosciutto?  (My cheap a#! used bacon).  Adding the brandy made me want to hurry things along because I knew it was going to be good. 

When I tell you this was delicious, I'm not pullin' your leg.  When I tell you I wish there was a perfume based on the sauce...well, I may be tuggin' just a little bit.

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


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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.