Wholemeal penne with sausage on Brie cream

Published on 6 December 2015

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INGREDIENTS FOR 4 PEOPLE

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The evening before, I put cream in a bowl.

I chop Brie with its rind, one of the cheeses entirely edible.

I immerse in cream, cover and refrigerate overnight.

Next day, I melt in microwave or a pan, preferably a bain-marie, and strain.

I reserve smooth cream.

I skin sausage.

I crumble by hand.

I cut shallot into strips.

In the pasta pan, I soften shallot in oil and add sausage.

When almost cooked, I stop cooking with a ladle pasta water.

I cook penne al dente, drain into sausage and finish cooking with cooking water if needed, Parmigiano and pepper, tossing.

I finish with chopped parsley.

I spread hot Brie cream over plate bases.

I add pasta and finish with oil.

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