- 2 Tbsp olive oil
- 250 gr spicy sausage
- 1 onion
- 2 cups beef broth
- 1 can diced tomatoes
- 1 cup heavy cream
- 1 cup of regato cheese, grated
- 1/2 cup kefalograviera cheese or mozzarella, grated
- 2 thinly sliced scallions
- Salt and pepper
- 1 package pasta of your choice
Heat an oven-safe skillet over medium high heat and add the olive olive. Add sausage and onions and cook until lightly browned.
Add the pasta,
the diced tomatoes,
the heavy cream,
salt and pepper. Stir well to combine.
Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes. Remove skillet from heat and stir in the regato cheese. Top with kefalograviera cheese or mozzarella and sprinkle with scallions.
Top with kefalograviera cheese or mozzarella and sprinkle with scallions.
Bake in a pre-heated oven at 220℃ / 430℉ until cheese is melted and bubbly.