The rotelle on the bus go round and round, round and round, round and round.
The rotelle on the bus go round and round, all through the town.
Rotelle bring out the kid in all of us. They also teach us a pasta lesson.
There are at least 500 shapes and sizes of pasta, and they’re all made of the same basic flour and water (maybe with an egg, and the occasional spinach, tomato, squid ink or beet to make a color or taste adjustment). So why doesn’t pasta get boring? It’s because the shape has a big impact on how the pasta tastes, or is perceived, while eating it. Therefore, this pasta sauce of sausage and cream would seem to taste different with another shape of pasta. With spaghetti, for example, it would be like another dish entirely.
Rotelle make a great pair for these ingredients because it holds a lot of sauce, making each bite rich and delicious. So let these wheels go round and round, right into your belly!
Check out our wine pairings to complement this dish.Print
Sunday Pasta: Rotelle con Salsiccia e Panna (Sausage and Cream)
- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 pound rotelle (or fusilli)
- 1 onion, finely chopped
- 1/4 cup olive oil
- 12 ounces mild Italian sausage, de-cased
- 10 ounces fresh (or frozen) peas (optional)
- 1 cup heavy cream
- Fresh ground black pepper, to taste
- Salt, to taste
- Parmigiano cheese, freshly grated
- In a large skillet over medium heat, sauté the onion in olive oil until translucent. Add the sausage and break apart with a fork. Cook until lightly golden. Add the cream, salt and pepper. Let simmer for a few minutes and then add the peas.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente (2 minutes less than the package recommends.) Drain and add to the sausage mixture. Stir together over medium heat for a minute. Serve immediately with a generous sprinkle of Parmigiano.