Things needed:
1 pound of deboned Italian sausage
oil (1 tablespoon)
1 chopped tiny onion
2 minced garlic cloves and 1 can (14.5 oz) of garlic drained diced tomatoes
Quarts of chicken stock
1/2 cup of heavy cream
1-cup elbow or ditalini pasta, or little spaghetti
1/2 cup of Parmesan cheese, shredded
Half a teaspoon of dry basil
Dried oregano, 1/2 teaspoon
Adjust with salt & pepper as desired.
Chopped fresh parsley (for garnishing)
What to do:
To make the sausage, place a large saucepan over medium heat and add the olive oil. Once browned, add the Italian sausage and split it up while cooking. Take the sausage out of the pan and put it aside.
Bring the Herbs to a Sauté:
