1 cup orecchiette pasta or farfalle pasta
3 links Italian sweet sausage out of casing
½ onion chopped
4 cloves garlic chopped
¼ cup sundried tomatoes chopped
½ cup heavy cream
½ cup chicken broth
¼ -½ cup reserved pasta water
⅓ cup shredded parmesan cheese
2 Tablespoons basil or parsley as garnish (or more to taste)
Boil pasta according to package instructions, drain but reserve some pasta water for later.
Meanwhile in a medium saute pan, add a glug of olive oil and heat for a minute over medium heat then add the sausage and break up into small pieces. Once the sausage is cooked through, remove from the pan on a plate and set aside.
Using the remaining oil from the sausage, add the onions and cook for 3 minutes until tender. Then add the garlic and continue to cook for one more minute, being careful not to brown the garlic.
Add the cream and chicken broth and reduce for 3 minutes until saucey.
Add the cooked pasta and cooked sausage to the sauce and remove from heat. Then stir in the cheese. Check for consistency and determine if you would like to add any reserved pasta water.
Season to taste with salt and fresh cracked pepper.
Garnish with basil or parsley and serve warm.
This recipe serves 2 with leftovers, but is easily doubled.