maccheroni con sugo di salsicce
Source of Recipe
La Cucina Eoliana e Siciliana
Recipe Introduction
This is a traditional Eolian pasta recipes is prepared in Spring for the feast day of San Giuseppe, patron saint of fathers and families. The festa is customarily celebrated by church services followed by a communal meal and is observed throughout the islands.
List of Ingredients
1 pound macaroni, (ziti or rigatoni)
1 pound sweet Italian pork sausage
1/2 pound crushed ripe tomatoes
1 medium onion
2 cloves garlic
1/4 cup red wine
1/2 cup peas
1/4 cup extra virgin olive oil
salt and freshly ground pepper
Recipe
Evenly chop the onions. Remove the sausage from its casing and crumble into pieces.
Heat the olive oil in a large saucepan over moderate heat and add the chopped onions and garlic and cook until the onions become translucent, then add the crumbled sausage and cook until it is lightly browned. Turn down the heat to low, pour in the red wine and reduce by 3/4, then add the tomatoes, cover and simmer. Add the peas, remove the sauce from the burner and set aside.
Bring a large pot of salted water to boil and add the pasta.
When the pasta is al dente, strain and immediately toss in the pan with the sauce. Return the pan to the burner and, over moderate heat, stir together the pasta and sauce until evenly combined and hot.
Serve with grated pecorino cheese.
maccheroni con sugo di salsicce
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