This recipe takes about an hour to make but it is well worth it. Cooking pasta slow, makes it taste as if the dish has cream added! I purchased Chicken Sausage from Whole Foods Market and it was perfect in this dish.
1Tablespoonminced Calabrian chiles or red hot chiles(I used ¼ teaspoon crushed red pepper)
¼teaspoonkosher salt
2Tablespoonsgrated Parmigiano-Reggiano
Instructions
Bring stock to a simmer in a saucepan (do not boil). Keep warm over low heat.
Heat a large skillet over medium heat. Add 1 Tablespoon oil to pan; swirl to coat.
Add pasta; cook 5 minutes or until toasted, stirring frequently. Remove pasta from pan.
Add the remaining 1 Tablespoon oil, onion, and sausage to pan; cook 4 minutes or until browned, stirring to crumble.
Remove sausage mixture from pan.
Reduce heat to medium-low. Return pasta to pan.
Add stock, 1 cup at a time, stirring constantly until each portion of stock is nearly absorbed before adding the next (about 35 minutes total), stirring frequently.
Stir in sausage mixture, juices, chiles, salt, and cheese.