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(Ziti chi Sosizza e Finucchieddi)
A delicious variation to a dish we discovered while visiting Sicily. Hearty and satisfying it is the perfect combination of flavors.

Yield: serves 4

Ingredients

  • 34 lb. mild Italian sausage
  • 2 cloves garlic, peeled and finely chopped
  • 14 cup cognac
  • 12 lb. cremini mushrooms, sliced
  • 12 cup strong beef stock
  • Salt
  • Crushed red pepper
  • Freshly ground black pepper
  • 12 lb. ziti tagliate or other long, tubular pasta
  • 14 cup heavy cream

Instructions

  1. Remove casings from sausages and discard. Coarsely chop sausage meat, place in a large skillet over medium heat and brown, stirring frequently, for about 10 minutes. Add garlic and cook for 1 minute. Remove sausage from skillet.
  2. Place mushrooms in skillet and cook, stirring, for 5 minutes. Return sausage to skillet and stir in cognac and stock, and cook about 10 minutes. Season to taste with salt, red pepper, and black pepper.
  3. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, 8–10 minutes, then drain. Stir pasta and cream into sauce, adjust seasoning and serve.

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