Gluten - Free Pasta with Sausage & White Wine Garlic Cream Sauce

I had some leftover crumbled sweet Italian sausage, an open bottle of white wine and a carton of heavy cream to use.  That is often the case here at my place so pasta is on the menu at least once a week.  I used corn based spaghetti noodles and my basic White Wine Cream sauce and added the cooked sausage during the last minutes of reduction.  Normally I would just sprinkle with fresh basil, but tonight I added some fresh chives that were growing in my window and a few tomatoes from a recipe I had made earlier.  A grate of fontinella cheese over the top finished it off. If you can't find "bulk" Italian sausage, buy large links and take the meat out of the casing before browning in some olive oil. 

Ingredients

• 1 lb. of corn or rice based pasta of choice
• 2 TBSP. butter
• 1 clove of garlic, crushed and minced
• 1 1/2 cup white wine
• 1 cup of heavy cream
• Salt and fresh ground pepper
• 1/2 lb. of cooked crumbled sweet Italian sausage 
• Herbs for garnish

Directions

1. Cook pasta according to package directions( stopping 2 minutes before end time to ensure an el dente noodle)
2. Over medium heat, melt butter in a saute pan. 
3. Add garlic. Saute 1 minute. 
4. Add wine and reduce to about half. 
5. Add cream, salt and pepper.
6. Bring sauce  to boil, reducing until thick.
7. Add sausage and heat through.
8. Drain pasta, reserving 1/4 cup of water.  
9. Add water to sauce.
10. Toss sauce with prepared pasta. 
11. Add herbs and cheese, tomatoes or other vegetable. 

Read more at http://sherryscafevita.blogspot.com/2011/01/white-wine-garlic-cream-sauce.html#3mejuoqzF37y6VDQ.99