White Wine Sausage Mezze Maniche

STEP 1: SAUSAGE

Heat a pan over medium-high with a small drizzle of olive oil. Add sausage and cook until well browned, letting it stick and develop fond.

STEP 2: DEGLAZE

Add white wine and scrape up all the fond. Reduce until the wine is almost completely cooked off.

STEP 3: AROMATICS

Lower heat slightly. Add shallot and cook until softened, then add garlic and cook briefly until fragrant.

STEP 4: CREAM

Add heavy cream and bring to a gentle simmer. Sauce will look thick and tight at this stage — this is intentional. Do not thin yet.

STEP 5: PASTA

Cook mezze maniche in well-salted water until almost al dente. Reserve pasta water.

STEP 6: FINISH

Add pasta directly to the sauce with a splash of pasta water. Toss continuously until the sauce loosens, emulsifies, and turns glossy. Add more pasta water as needed until it coats the pasta without pooling.

STEP 7: CHEESE

Remove from heat. Add Parmigiano Reggiano and plenty of black pepper. Adjust consistency with pasta water as needed and salt to taste. Serve immediately.