cheeky recipe: creamy campanelle

this is a truly cheeky recipe. something i made up based on a pasta dish i had liked at nolita house a few years ago. what i really love is that this recipe is adaptable to whatever you like or happen to have on hand. tonight, i didn't have any sausage, so i used bacon. don't have shallots? use diced onion. or, throw in roasted bell peppers instead. part of being cheeky is improvising, so try this and make it your own. 
 
cheeky's creamy campanelle

• 1 pound of campanelle or farfalle
• 1 pound of chicken or pork sausage, casing removed
• 2 tablespoons of olive oil, divided
• 1/2 teaspoon crushed red pepper
• 4-6 shallots, minced
• 2-4 cloves of garlic, minced
• 1 cup dry white wine or chicken broth
• 2 cups light cream or half and half
• 1 cup grated parmigiano-reggiano or pecorino romano
• 1 cup asiago fresca or fontina, shredded
• 1/2 teaspoon of salt
• freshly ground black pepper to taste
• fresh basil or flat leaf parsley, chopped (optional)

heat one tablespoon of olive oil in a deep saute pan. remove sausage from casing and cook over medium-high heat, stirring occasionally and breaking up any large pieces, until no longer pink. transfer with a slotted spoon to a bowl, leaving fat in skillet.

add the remaining oil to skillet. toss in the shallots and red pepper flakes then cook over medium heat until shallots are translucent. add the garlic and cook for another minute or two.

meanwhile, cook pasta in a pot of boiling, salted water until al dente. for campanelle, i do 8 1/2 minutes.

return sausage to skillet along the wine to deglaze the pan then slowly stir in the cream. stir constantly over medium heat until thickened, about 4-5 minutes. add in the cheese in small amounts, continuing to stir slowly. add basil or parsley then salt and pepper to taste. combine the sauce and pasta and let sit for 3-5 minutes and serve. finish with more grated parm reggiano or pecorino.