Penne with Salsicce and Thyme

Cut the garlic cloves thinly and sauté them lightly in a little olive oil. Remove the skin from the salsicce, chop coarsely, add and sauté briefly. Deglaze with white wine, add the chicken stock and stir in the cold butter to thicken the sauce. Add the plucked thyme and let everything boil down until creamy. Using a slotted spoon, lift the penne cooked al dente in plenty of salted water directly from the pasta water into the prepared sauce. Toss well, season with freshly ground salt and pepper and finally stir in the freshly grated Parmesan.

Preparation Tip:

COOKING TIME: Penne about 9-12 minutes, depending on thickness and type (follow instructions!).

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