Penne with a slow-cooked sausage sauce (Penne con sugo di salsiccie alla Adam) from The River Cafe Cookbook (page 77) by Rose Gray and Ruth (Ruthie) Rogers

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Notes about this recipe

  • Dolcetto23 on January 30, 2021

    We have this (or the fast version) at least once a month, with different sausages. Our favourites are Toulouse and venison (Italian fennel sausages are also wonderful but I tend to keep them for salsiccia e fagioli all'uccelletto). And these days, I tend to leave out the cream.

  • joneshayley on January 10, 2019

    A very good pasta sauce- creamy and unctuous, very tasty. I halved the cream and Parmesan the second time I made this, to no ill effect- sauce is just as good, if not better because it’s not as heavy.

  • FJT on June 05, 2016

    Love this pasta sauce - great flavour. It takes a bit of time but it is one of my husband's favourite sauces to make and I'm all for encouraging him to cook more! I usually get him to make double the quantity to ensure we have some in the freezer.

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