Recipe: Bombolotti "al modo mio"

BOMBOLOTTI "AL MODO MIO"

2/3 cup Pecorino Romano cheese
1/3 cup Parmigiano Reggiano cheese
1/3 pound fresh sweet fennel sausage or sweet pork sausage
2 Tablespoons olive oil
1/4 cup brandy
1/2 cup white wine
3 cups creme fraiche or heavy cream
teaspoon white pepper
1/8 teaspoon red pepper flakes
3 Tablespoons unsalted butter
Salt and white pepper, to taste
1 pound bombolotti or rigatoni pasta
1/4 cup fresh basil leaves, julienned
2 Tablespoons parsley, finely chopped

In a mixing bowl, combine the Pecorino Romano cheese with the Parmigiano Reggiano cheese and mix thoroughly.

Break the sausage out of its casing and crumble into very small pieces.

In a large, heavy saut pan, heat the olive oil over medium heat and add the sausage pieces. Saute the sausage stirring quickly for 3 minutes until cooked through but do not allow the sausages to dry out.

Add the brandy to the saucepan, turn up the heat and cook, stirring until the brandy is almost evaporated.

Add the wine and continue cooking until the liquid is reduced by 2/3 its volume and then add the creme fraiche or heavy cream, 1/3 of the cheese mixture, the white pepper and red pepper flakes. Bring the sauce to a boil, and allow to thicken until it coats the back of a spoon.

Swirl in the butter, salt and pepper, to taste. Set aside and keep warm.

Bring 4 quarts of water to boil and cook the pasta until just done, then drain.

Pour the pasta into a bowl, sprinkle half of the remaining cheese mixture over the hot pasta, mixing well.

Add the pasta to the sauce, toss in the basil and mix thoroughly. Garnish with parlay and remaining cheese.

Makes 6 servings