This is a really simple meal that takes about the time to prepare as it does for the water to boil. It’s also extremely satisfying and comforting. The only thing that takes time is the caramelized onions but you can prepare those days in advance. I happened to have some leftover from another meal and threw them in at the last minute. You could easily omit them and still have a delicious dinner. I like to use whole wheat spaghetti because it’s a little heartier and because it’s so thin, it doesn’t taste gummy or chewy like some other whole wheat pastas. The sauce basically consists of pasta water, cheese and a minimal amount of cream. The key to making the sauce is to add some of the pasta water to the pan. As the pasta cooks, it releases starch which you’ll want to bind your sauce.
2 servings whole wheat spaghetti
2 links, fresh sausage (Any kind of sausage will work, I used one italian pork, and one spicy italian pork for some added heat)
1/2 cup caramelized onions
1/2 cup grated Parmigiano-Reggiano (the more the better!)
2 Tbsp. Heavy Cream
1. Cut two onions in half down the core. Slice thin.
2. Add to pan with olive oil and let cook down until soft and browned, making sure to stir frequently (All Recipes has a good how-to page with lots of pictures.)
1. Bring water to a boil (Make sure to add salt to the water as it seasons the pasta. Also, you’ll be using the water later.)
2. Break up sausage in a pan with a little olive oil. Cook all the way through until the links become crumbly.
3. Add onions to the pan with the sausage to heat through. When the pasta is cooked, add it to the pan with the sausage, along with a couple large spoonfuls of the pasta water. Then add cheese and cream. Mix everything together, serve and add more Parmigiano to the top.