Pasta alla Nicola

This recipe is one from Zia Amalia in Italy. I had a hard time deciphering the Italian to get to the technique and ingredients in this dish. Here is how I gathered this dish is made. Onion, Carrots and celery sauted in butter. This is a great start, how can one go wrong with that. I threw in some oregano from the garden, the recipe called for parsley, but I forgot to pick some up. After letting the veggies soften, I added sausages with their casing removed. And cooked until the meat was cooked through. I pureed the mixture adding some chicken stock, alfredo sauce (recipe called for panna, which is an Italian cream sauce) and parmesan cheese.
I mixed the sauce with a pound of rigatoni. This was the result.

This was my lunch today. Not a bad lunch. The flavor was amazing. It just ended up a little mushy. Lacking texture. Flavor yes, texture not really. My father suggested that I puree the veggies, but not the sausage. That would add texture, but still give the effect of the pureed sauce. All in all yummy.