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Pâtes a la Sauce Blank

Pâtes a la Saucisson Sauce Blank

The combination of flavors in this incredible pasta dish will blow you away. The French elements of dried sausage (saucisson) and creme fraiche makes it feel like home to me.

So simple and can be made easily in less than 3o minutes!!

The Recipe!

~ Pasta of choice. I used Orecchiette. Bow tie pasta would work well.
~ 1 1/2 cups of creme fraiche (one cup of sour creme and one cup of heavy cream mixed together)
~ 1 cup of thinly sliced dried sausage of choice such as andouille, pepperoni, beef sausage etc.
~ Three shallots, chopped fine or one medium onion diced
~ 1/2 cup of diced mushrooms
~ Juice of one small lime
~ Sea salt and fresh cracked pepper
~ 1 Tablespoon of butter
~ Dash of sugar
~  1 tablespoon of finely chopped fresh rosemary

Saute shallots (or onion) with diced mushrooms in one tablespoon of butter in a low to medium fire until onions are slightly browned.

In a small saucier pot, put 1 1/2 cups of creme fraiche, onion/musroom mixture, juice of one lime, pinch of sugar, pinch of salt and a few grinds of the pepper mill. Heat on the lowest flame on the right back burner (saucier burner). Stir on occasion.

Cook desired amount of pasta according to direction. In the last minute of cooking, add sliced dried sausage to pasta. Drain pasta and sausage mixture and toss so evenly mixed.
Top with sauce on individual plates and garnish with finely chopped fresh rosemary.


Author deniebernier

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