Serves 4
1 white onion, julienned
A few drops canola oil
6 spicy Italian sausages, removed from casings
1 tsp (5 mL) olive oil
1 Tbs (15 mL) minced garlic
1 Tbs (15 mL) shallots, brunoised
1 cup (225 mL) vegetable or chicken stock
2 Tbs (30 mL) butter
450 g pasta, fusilli or macaroni, cooked
Caramelize julienned onion in a bit of canola oil and set aside.
Render sausage in a pan with olive oil over medium heat.
Once sausage is lightly browned, add shallots and garlic and heat.
Add your stock, heating to a simmer, then add butter to become more of a sauce
Once sauce thickens slightly, add onions
Add cooked pasta to the pan. If sauce is too thin, reduce further. If too thick, add more stock.
Season to taste and finish with a bit of grana padano or crème fraiche.