@ryanmichaelcarter: 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.

Ryan Michael Carter

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Region: US

Monday 02 February 2026 04:51:18 GMT