Ingredients
- 1 lb Italian sausage
- 12 oz ditalini pasta
- 2 medium yellow onions, thinly sliced
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1½ cups beef broth
- ½ cup heavy cream
- 1 tsp thyme
- ½ tsp black pepper
- ½ cup Parmesan
- 1 cup mozzarella
- 1 tbsp flour
- Salt, to taste
Instructions
- Melt the butter in a skillet. Add the onions and cook, stirring occasionally, until deep golden brown and caramelized, about 25–35 minutes.
- Transfer the onions to a bowl. In the same skillet, brown the sausage and cook until done.
- Return the onions to the skillet with the sausage. Add the garlic and thyme and cook for 30 seconds.
- Stir in the flour and cook for 1 minute.
- Add the Worcestershire sauce and beef broth. Simmer for 4–5 minutes.
- Meanwhile, boil the ditalini separately. Reserve 1 cup of pasta water, then drain the pasta.
- Stir the heavy cream, Parmesan, and black pepper into the skillet.
- Add the pasta and stir to coat. If the sauce is too thick, add a little reserved pasta water until it reaches your preferred consistency. Add salt to taste.
- Sprinkle the mozzarella over the top. Cover the skillet for a few minutes, until the cheese melts.