Gemelli with Chicken Sausage

Recipe courtesy of Osteria Via Stato.

Chicken or other poultry sausage marries winningly with shallots and rosemary for a light dish.

6 pounds Barilla Gemelli Pasta
6 pounds chicken sausage
3 cups sliced shallot
3 quarts chicken broth
1 1/2 pounds butter
3 cups extra-virgin olive oil
1/4 cup fresh rosemary
to taste salt & pepper
1 1/2 cup parmigiano cheese

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order:

  1. Heat 1 1/2 tablespoons oil in a wide pan and cook 4 ounces sausage until browned and cooked through. Remove sausage, retaining fat. Add 2 tablespoons shallots and 1/2 teaspoon rosemary and saute until the shallots begin to color. Season with salt and pepper.
  2. Return sausage to pan and add 1/2 cup broth and 1 ounce butter. Cook until butter melts. Add 2 cups pasta and heat through. Adjust seasoning as needed. Plate and garnish with 1 tablespoon Parmesan.