Location: My tiny kitchen

This is a curry dish. But there is no rice or nann to go with the curry. This is a dish of penne cooked with fatty italian sausages and finished with a creamy curry sauce. Although the curry flavour is mild, its taste and smell lingers on every penne. I also love the yellow colour in the sauce. This is a spin to the traditional pasta cooked in cream and it makes me happy just by looking at it.

This recipe serves 3 people (I guess all of my pasta recipes serve 3!)
- In a quart pan, bring water to a boil.
- Add in enough penne pasta for 3 people (about 2 and 1/2 cup)
- Add in a generous amount of salt
- To check if pasta is done, do the doneness test (take one and bite on it). For this recipe, I take the pasta out just before they are thoroughly cooked.
- Save 1 cup of pasta water for later.

While waiting for the pasta to be done, coarsely grate 1 cup of parmigiano reggiano cheese.

These are “Tuscan sausages” which I got from Urban Fare. It’s okay to use any italian sausage but I have always used these ones from UF ever since I started making this dish.

- Take a pair of scissors, cut the sausages into 1/2 inch pieces.
I cut the sausages with scissors instead of a knife because I want the sausage meat to break apart during cooking. This creates bits of sausages hanging in the sauce while there are still enough big chunks left to be eaten with the pasta.

Mince two gloves of garlic with one shallot.

To season the sauce, you will need:
- 1 tsp of oregano
- 2 tbsp of curry powder
- 1 tbsp of onion powder

- Heat a quart pan with 1 tsp of olive oil.
- Put in the cut sausages and fry them until all sides are golden brown.
- Once the sausages have been fully cooked, put in the minced garlic, shallot and all spices.
- Mix everything until fully incorporated

- Put in the penne.
- Put in the pasta water. Again, it is tricky on how much pasta water to put. You want to put in just enough to make the sauce without making the pasta tasting bland. I’ve used 2/3 cup of pasta water. Also, if there are sticky bits of sausage meat and spices in the bottom of the pan (called fond), make sure you scrape all of it.
- Put in 1/2 cup of half and half cream.
- Continue to cook the pasta until the sauce has been thickened.
- Put in freshly ground pepper.

To assemble, put in a generous amount of grated cheese on the pasta, then sprinkle in some parsley.