A box of casarecce pasta is cooked in salted boiling water while a pound of uncased mild Italian pork sausage is sautéed in olive oil on the adjacent pan. When the meat turned brown, I poured in two cups of heavy cream.
A few minutes later, I added a cup of shredded parmesan cheese and then spooned in the pasta. Stirred well and topped with crumbled bacon.
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