2 tbsp. garlic, minced
1 tbsp. shallot, minced
1 tbsp. olive oil
1 lb. Hot Italian Sausage (casings discarded)
2 tbsp. sweet paprika
1/4 tsp. cayenne powder
1 c. chicken broth
1 1/4 c. heavy cream
1/2 lb. Penne (rounded pasta)
1/3 c. scallion, finely chopped
1/4 c. Parmesan cheese, freshly grated
1/4 c. tomato, diced
2 tbsp. fresh basil leaves, chopped or 2 tsp. dried basil, crumbled
2 tbsp. fresh oregano, chopped or 2 tsp. dried oregano, crumbled

In a large skillet cook garlic and shallot in the oil over moderately high heat, stirring, until garlic is pale golden. Add the sausage, stirring to break up the lumps. Add paprika and the cayenne. Cook mixture until sausage is no longer pink, and drain off the fat if desired. Stir in the broth and simmer the mixture until the liquid is reduced by about half. Stir in the cream and simmer the mixture until the liquid is reduced by about half.

In a kettle of salted boiling water, boil the penne until it is al dente and drain it. Add the penne to the sausage mixture and toss the penne mixture with the scallion, the Parmesan, the tomato, the basil, the oregano and salt and pepper to taste.

Serves 2.