White Wine Sausage Mezze Maniche

White Wine Sausage Mezze Maniche

INGREDIENTS
*Makes about 3–4 servings

SAUSAGE
+ 1 lb Italian sausage, casings removed and torn into small pieces
+ Olive oil

AROMATICS
+ 1 large shallot, finely chopped
+ 4 cloves garlic, thinly sliced
+ Kosher salt
+ Black pepper

PASTA
+ 1 lb mezze maniche pasta (dry)
+ Pasta water (reserved)

SAUCE
+ 3/4 C dry white wine (Sauvignon Blanc or Pinot Grigio)
+ 3/4 C heavy cream
+ 1/2 C (45g) finely grated Parmigiano Reggiano

DIRECTIONS
+ STEP 1: SAUSAGE
Heat a pan over medium-high with a small drizzle of olive oil. Add sausage and cook until well browned, letting it stick and develop fond.

+ STEP 2: DEGLAZE
Add white wine and scrape up all the fond. Reduce until the wine is almost completely cooked off.

+ STEP 3: AROMATICS
Lower heat slightly. Add shallot and cook until softened, then add garlic and cook briefly until fragrant.

+ STEP 4: CREAM
Add heavy cream and bring to a gentle simmer. Sauce will look thick and tight at this stage — this is intentional. Do not thin yet.

+ STEP 5: PASTA
Cook mezze maniche in well-salted water until almost al dente. Reserve pasta water.

+ STEP 6: FINISH
Add pasta directly to the sauce with a splash of pasta water. Toss continuously until the sauce loosens, emulsifies, and turns glossy. Add more pasta water as needed until it coats the pasta without pooling.

+ STEP 7: CHEESE
Remove from heat. Add Parmigiano Reggiano and plenty of black pepper. Adjust consistency with pasta water as needed and salt to taste. Serve immediately.