Note: This recipe is part of a year-end series of classic Acquired Tastes from the C-VILLE archives. This one first ran in 2002.
Pizza Bella‘s North location in Seminole Plaza may have closed, but there was a lively bar scene early one Friday evening two years ago when we dashed in to pick up a take-and-bake pizza. Because it was the Virginia Film Festival weekend and the restaurant was just around the corner from the airport, we had our fingers crossed for a star sighting. Alas, the only stars we found were the star anise in cream sauce that accompanies this pasta recipe shared with us by head chef Willie Manning. Thanks to what Manning describes as a very authentic but easy dish to whip up at home—"really a no-brainer"—at least you can be the star of your kitchen. These days, you can take your chances on Charlottesville celebrity-spotting at the other Pizza Bella location, still standing on Avon Street.
Spicy Italian Sausage with Penne in Star Anise Cream Sauce
Penne pasta, precooked and reserved (enough for four servings)
2 cups heavy whipping cream
1 1/2-2 lbs. spicy bulk Italian sausage, cut into small pieces
1/2 cup red onions, diced
1/2 cup scallions, diced
1/2 cup sliced crimini mushrooms
6-8 star anise pieces
1 Tbs. minced garlic
salt and pepper
1/4 stick unsalted butter
6-8 oz. extra virgin olive oil
1/2 cup white wine (Manning uses Chablis)
In a large, heated sauté pan, combine butter, olive oil, onions, scallions and mushrooms. Cook until onions are translucent. Add garlic; cook 30 seconds to one minute. Deglaze with wine and reduce by about one-half. Add cream, star anise and sausage. Reduce until sauce is thick and sausage is light pink in the middle. Add salt and pepper to taste, remove anise pieces. Add precooked penne and serve. Makes four servings.