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Italia a Tavola
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with Hot Sausage Sauce
Over One Hundred Years
of Italian Home Cooking
by Frank Pellegrino, 1998, Random House
rich pappardelle noodle is perfect to catch this savory, slightly
If you don’t like a spicy sauce, substitute sweet sausage for
hot for an
equally delicious accompaniment.”
Serves 4 as a main
course; serves 6 as a pasta course
hot or sweet Italian sausages
cup fine-quality olive oil
cup chopped onion
1/2 cups dry white wine
28-ounce cans imported San Marzano
fresh basil leaves, torn
ground black pepper to taste
pound pappardelle noodles
tablespoons freshly grated Pecorino Romano
plus more to taste, if desired
Remove casing from sausages and break meat up into chunks.
2. Heat oil in a large sauté pan over medium-high heat. Add onions and
for 3 minutes or until just translucent. Stir in sausage meat and
about 5 minutes or until about slightly browned.
Drain off excess fat. Add wine and stir to combine. Raise heat and bring
to a boil. Boil for about 3 minutes or until liquid has reduced slightly.
4. Add tomatoes and salt. Return to a boil, then lower heat and simmer
about 20 minutes or until sauce has thickened slightly. Stir in basil, oregano,
and pepper. Taste and, if necessary, adjust seasoning with salt
5. While sauce is simmering, cook the pappardelle in a large, deep pot
rapidly boiling salted water until al dente.
6. Drain pappardelle. Return drained pappardelle to the pot. Over
medium-high heat, stir in 1/2 cup sausage sauce. Using a wooden
together for 1 minute. Remove from heat and pour into
large serving platter or
bowl. Spoon remaining sauce over the top.
Sprinkle with 2 tablespoons of
Pecorino Romano cheese. Pass
additional cheese, if desired.
Rao's Spaghetti alla
Rao's Beef Braciola with Sunday Gravy
Index - Pasta Recipe Archives
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