Ingredients:

  • 1 lb (450g) dried pasta (penne, rigatoni, or fusilli recommended)
  • Water
  • Salt
  • 1 tbsp (15ml) olive oil
  • 1 lb (450g) pork sausages (good quality, like Cumberland), removed from their casings
  • 2 medium yellow onions, thinly sliced (about 300g)
  • 2 cloves garlic, minced
  • 2 tbsp (30g) all-purpose flour
  • 1 ½ cups (350ml) beef broth (low sodium preferred)
  • 2 tbsp (30ml) Worcestershire sauce
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper, to taste
  • ¼ cup (60ml) crème fraîche or sour cream (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain well, reserving about ½ cup of pasta water.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Crumble the sausage meat into the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add sliced onions to the skillet with the sausage. Cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Sprinkle flour over the sausage and onion mixture and cook, stirring constantly, for 1 minute to create a roux.
  5. Gradually pour in beef broth, stirring constantly to avoid lumps. Add Worcestershire sauce and dried thyme. Bring to a simmer and cook, stirring occasionally, until the gravy has thickened, about 5-7 minutes. If the gravy becomes too thick, add a splash of the reserved pasta water to thin it out.
  6. Season the gravy with salt and pepper to taste. Add the cooked pasta to the skillet with the sausage and onion gravy and toss to coat evenly.
  7. Divide pasta among plates. Top with a dollop of crème fraîche or sour cream (if using) and garnish with fresh parsley (if using). Serve immediately.