Pasta with Sausage and Taleggio

Pasta with sausage and Taleggio is a creamy first course rich in flavor. Here’s the recipe:

Ingredients

• 320 g pasta (penne, rigatoni or your preferred short pasta)
• 250 g sausage
• 200 g Taleggio
• 1 medium onion
• 100 ml cooking cream
• Extra virgin olive oil (to taste)
• Salt and pepper (to taste)
• Grated Parmesan (optional)
• A pinch of nutmeg (optional)

Preparation

1. Start by bringing a large pot of water to a boil for the pasta.
2. Meanwhile, peel the onion, finely chop it, and sauté it in a pan with a drizzle of extra virgin olive oil.
3. Remove the casing from the sausage, crumble it, and add it to the onion sauté. Let it brown until the sausage is well golden.
4. While the sausage is cooking, cut the Taleggio into cubes, removing the rind if you prefer.
5. When the water reaches a boil, salt it and cook the pasta al dente according to the package instructions.
6. Add the cooking cream, Taleggio cubes, and, if desired, a pinch of nutmeg to the sauté. Stir and let the cheese melt with the cream, creating a homogeneous cream. Adjust salt and pepper.
7. Drain the pasta, reserving some cooking water, and add it to the pan with the sausage and Taleggio sauce. Mix well to combine, adding a bit of cooking water if necessary to make it creamier.
8. Plate and, if desired, sprinkle with grated Parmesan before serving.

Trivia

Taleggio is a soft washed-rind cheese typical of the Lombardy, Piedmont, and Veneto regions. Its flavor, quite intense and slightly tangy, pairs magnificently with the sweetness of the sausage in this recipe, creating a balanced and tasty dish. Enjoy your meal!