probably thought he was being glib, I think, when my brother christened
this dish "Joelfredo," but it's a glib little recipe, too
easy to taste this good, taking shortcuts on a dish that's supposed
to be more work. Good stuff.
- 1/2 pound spicy
- 16 oz. low fat
- 6-8 oz. (a half
a tub) of the premium shredded Parmesan cheese (NOT the green can
o' dried "cheese food")
- ample fresh black
pepper to taste
Simply simmer the
sausage (axe the casings) in a splash of olive oil until it is crumbled
and brown. Then slowly add, while stirring, the sour cream -- 4 oz.
every minute. As the mixture thins due to heat, slowly stir in Parmesan,
again over several minutes. Add black pepper until your wrist tires.
When the pasta is
ready, add it into the sauce pot and simmer together for several minutes
until the pasta has been brainwashed.
Serve with close members
of your family.