This is a recipe from some family friends. Matt made this in Japan and gave me the recipe and I've never tried it before but he says it's great.
Ski Pasta
(No, I have no idea why it's called that - maybe they liked to make it after a day of skiing?)
1 medium onion
3 cloves garlic
1 tablespoon butter
1 pound sweet Italian sausage
16 ounces bow-tie pasta (or whatever you like best)
2/3 cups dry white wine
14 ounce can diced tomatoes
1 cup whipping cream
6 tablespoons fresh Italian parsley, chopped
8 ounces Parmesan cheese
Saute onion and garlic in butter until onion is translucent. Add Italian sausage, brown. Drain if necessary. Add wine, simmer about 2 minutes, add tomatoes, simmer about 3 minutes. Add cream, simmer another 5 minutes. Cook pasta according to package directions, drain, mix with meat mixture. Add Parmesan and parsley, mix well and serve.
I might change this a little - puree the tomatoes before adding them and cook a little longer to evaporate most of its juice. The recipe calls for bottled Parmesan but I might use freshly grated because it makes everything better. This would go well with a salad and small bread sticks.
Matt was here for about 12 days at the end of May. He surprised me for my birthday and there were lots of tears. It was so comfortable having him home, a closeness I had forgotten we had. We didn't have a lot of time together when he was home over New Years', but this time was a lot more family time, talking and hanging out, and I am so grateful for the gift. He actually emailed me this recipe when he got back to Japan, having forgotten to send it to me while he was here.
He's doing well, and I'm content to wait another seven months to see him. Or a year, however long it takes.
