A Day Late and a Dollar Short

The school year's begun and Wednesday came and went without me realizing I ought to be updating. I hope to be able to maintain a regular schedule as things progress, but what we'll see where my stress levels end up. Hartford was already topsy turvy when the school year began (thank you Dan Malloy for the budget cuts) but to make things more interesting, the superintendent just quit.

That's not what this blog is about, though. So, without further ado...here's how to make Sausages and Cream Sauce, all credit due to Marcella Hazen. To begin with, you will need:

1 Pound Ground Sweet Sausage

1.5 Shallots, Chopped

4 Tablespoons of Butter

Shredded Parmagiano Reggiano

1.5 Cups Heavy Cream

2 POUNDS OF ELBOWS!

This.

Also, this. 

And Two Tablespoons of this stuff.

Step One:

Put shallots, onion and butter into a pot. Turn on medium heat and cook until the onion is a nice pale gold. Then add the sausage and cook for about ten minutes.

Step Two:

Add a little pepper and all the cream. Turn the heat up to medium high and cook until the cream thickens. Add salt to taste.

Step Three:

Serve over cooked and drained elbows and add liberal amounts of parmagiano reggiano. Stupid simple, tasty, and fed me for a couple of days.

Next week...another restaurant!