Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound Italian sausage, removed from casings (450g)
  • 2 large yellow onions, thinly sliced (approximately 400g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 cup dry sherry or dry white wine (60 ml)
  • 4 cups beef broth (950 ml)
  • 8 ounces dried pasta (such as penne, rigatoni, or rotini) (225g)
  • 1/2 cup shredded Gruyère cheese (50g)
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Crumble sausage and cook until browned, breaking it up with a spoon. Remove sausage and set aside.
  2. Add sliced onions to the same pot and cook over medium-low heat, stirring occasionally, until deeply caramelized and golden brown (about 20-25 minutes). Adjust heat as needed to prevent burning.
  3. Stir in minced garlic, dried thyme, and red pepper flakes (if using) during the last minute of caramelizing.
  4. Pour in sherry or wine and scrape up any browned bits from the bottom of the pot. Cook for 1 minute to reduce slightly.
  5. Add beef broth and pasta to the pot. Bring to a boil, then reduce heat to a simmer, cover, and cook according to pasta package directions, stirring occasionally, until pasta is al dente.
  6. Stir in the cooked sausage. Remove from heat and sprinkle with Gruyère cheese. Cover until cheese is melted.
  7. Garnish with fresh parsley and serve immediately.