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Please Fave the original Here

Its honestly a brilliant recipe from :3

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I say hefty because this is one of those types of sauce that cooks up nice and thick with artery-clogging goodness.
Anyway, remember these guys I pulled up yesterday?
I turned them into the pasta sauce pictured above for Father's Day!
I based the recipe off this one from Food52. - https://food52.com/recipes/34687-ga.....ed-wild-onions
Recipe below. As per usual with me, amounts of stuff needed is largely adjustable based on how many ingredients you might have access to, how much sauce you want to make or how clogged you'd like your arteries. Thinking about tweaking the recipe further for a version with more flavor and less cardiovascular carnage.

INGREDIENTS:

-A bunch of wild onions (If you can't get your hands on these, you could use green onions or half a leek or something), chopped or diced or however you'd like to cut them.
-A few pearl onions, chopped (optional. I used 3 red and 2 yellow)
-A few mushrooms (I used 6 cremini/baby portabella), sliced
-1-5 cloves of garlic, grated finely (i used 3 large ones)
-Sausage (optional/to taste. I used Purnell's Italian style.)
-Smoked black pepper (optional, to taste. You could use non-smoked pepper and/or some other smoked spice too)
-~1tbsp butter
-Heavy cream (I used about half a pint or so)
-Some sort of cheese, grated (optional and according to taste/heart attack risk). I used a handful of Vermont cheddar.

FORME of CURY:

1: Chop up the wild/green and pearl onions (if you're using them) and slice the mushrooms.

2: Heat a skillet on medium-ish and brown the sausage (again, if using), chopping it into bits as it cooks. If you're like me, you also might want to squeeze the grease out. Set the sausage aside.

3: Place some butter in the pan and once it melts, shove the onions and mushrooms in. Maybe adjust the heat a bit lower too. Add the pepper if you're using that too, and stir everything around in the pan for a few minutes to get everything cooking.

4: While that stuff's cooking, grate the garlic and toss that in there too. Stir it in and let it cook for a bit longer. Not too long or the garlic gets all burnt and bitter. That would be bad. Unless you just enjoy the taste of overcooked garlic. Y'all do y'all.

5: Grate the cheese if you're using it and add it along with the cream and sausage if you cooked some for step 1. Stir it all together again and continue cooking for a few minutes until the liquid reduces slightly while stirring occasionally.

6: Conclude the cooking ritual and serve with any pasta (or anything really) you think it'll pair well with. I put it over chicken-n-garlic ravioli for the picture :3 It turned out pretty killer. Dad seemed to really like it too.