The Finished Dish
Sear the Sausage
Spread It Out and Deglaze
Add the Pasta
Once cooked most of the way, the pasta is added to the sausage to finish cooking in the sauce. At this point, more chicken stock is added to thin the sauce to the right consistency. This was a surprise to me—most restaurants I've worked in use the starchy pasta water to achieve good sauce consistency. Chef Matt Abdoo explains it to me: "We salt our pasta water very heavily here, so it can throw the whole dish off. Chicken stock reduces quickly to give you good texture in the sauce, and it adds flavor too."
Makes sense to me. Another reason to keep gelatin-rich homemade chicken stock on-hand, I suppose.