Pancetta Sausage Pasta
Servings: 6 servings
Ingredients
- 4 oz store-bought cubed pancetta I used Boar's Head Uncured Pancetta
- 4 links sweet, mild or hot Italian sausage casing removed and cut into small pieces
- 1/2 yellow onion chopped
- 1 tsp garlic minced
- 1 cup chicken broth more if needed
- 3/4 cup heavy cream
- 1/2 lb pasta of your choice I used Campanelle
- basil chopped for garnishing
- grated parmesan for topping
Instructions
Preparing the Pancetta and Sausage
- Begin by sautéing the cubed pancetta over medium high heat until it becomes golden brown. Set it aside. Keep its juices.
- In the same pan, add the prepared sweet Italian sausage. Allow it to brown, rendering flavorful juices.
- Once browned, add the onions and garlic. Cook for about 2 minutes.
Building the Sauce
- Introduce chicken broth, heavy cream and the pasta.
- Make sure to stir and submerge pasta as much as you can. You may add a bit more chicken broth if needed.
- Cover, cook on low for 15 minutes. Check and stir a few times to make sure it all cooks evenly. If again, you need to add more chicken broth, do so.
Bringing it All Together
- Once the pasta is perfectly cooked and the sauce is thickened to your liking, reintroduce the cooked pancetta over the pan.
Finishing Touches
- Serve the Pancetta Sausage Pasta with a sprinkle of fresh basil and grated Parmesan cheese on top for a burst of freshness and a hint of nutty, salty goodness.
Video
Notes
When it comes to Italian sausage, feel free to use mild, and hot as well. I like sweet and mild for the most part. I also encourage you to try other sausage types you find at your market. The flavor in this sauce is not overpowering so it can handle different flavors of sausages. The pancetta will only help to add a flavory layer to the dish.