↞ recipe box start page
Category: PASTA
Prep Time: Cook Time: Total Time:
Ingredients
4 garlic cloves
1 1/3 cups dry white wine
1 pound sweet Italian sausage, casings removed
1 teaspoon ground fennel
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 celery rib, finely chopped
One 28-ounce can plus one 14-ounce can whole peeled tomatoes, crushed, with their liquid
Salt
1 pound spaghetti
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped basil
1/4 cup chopped flat-leaf parsley
Directions
In a blender, puree the garlic with 1/3 cup of the white wine. Transfer the mixture to a medium bowl. Add the sausage, fennel, black pepper and crushed red pepper and knead lightly to combine. Cover with plastic and refrigerate overnight.
In a large, deep skillet, heat the olive oil. Add the sausage mixture and cook over high heat, breaking up lumps with a spoon, until lightly browned, 6 to 7 minutes. Add the onion, carrot and celery and cook over high heat, stirring frequently, until softened, about 4 minutes. Add the remaining 1 cup of wine and cook, scraping up any browned bits, until nearly evaporated, about 5 minutes. Add the crushed tomatoes and their juices to the pan and season lightly with salt. Simmer over low heat, stirring occasionally, until thickened and reduced to about 5 cups, about 40 minutes.
In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta to the sauce and toss with the grated cheese, basil and parsley. Add the reserved cooking water and toss the pasta over moderately high heat, until nicely coated, about 2 minutes. Serve immediately.
Makes 4 servings
Make Ahead
The pasta sauce can be refrigerated for up to 4 days.
view more member recipes
Spaghetti with Fresh Soppressata
view my recipes
print
save
Category: PASTA
Prep Time: Cook Time: Total Time:
Ingredients
4 garlic cloves
1 1/3 cups dry white wine
1 pound sweet Italian sausage, casings removed
1 teaspoon ground fennel
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 celery rib, finely chopped
One 28-ounce can plus one 14-ounce can whole peeled tomatoes, crushed, with their liquid
Salt
1 pound spaghetti
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped basil
1/4 cup chopped flat-leaf parsley
Directions
In a blender, puree the garlic with 1/3 cup of the white wine. Transfer the mixture to a medium bowl. Add the sausage, fennel, black pepper and crushed red pepper and knead lightly to combine. Cover with plastic and refrigerate overnight.
In a large, deep skillet, heat the olive oil. Add the sausage mixture and cook over high heat, breaking up lumps with a spoon, until lightly browned, 6 to 7 minutes. Add the onion, carrot and celery and cook over high heat, stirring frequently, until softened, about 4 minutes. Add the remaining 1 cup of wine and cook, scraping up any browned bits, until nearly evaporated, about 5 minutes. Add the crushed tomatoes and their juices to the pan and season lightly with salt. Simmer over low heat, stirring occasionally, until thickened and reduced to about 5 cups, about 40 minutes.
In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta to the sauce and toss with the grated cheese, basil and parsley. Add the reserved cooking water and toss the pasta over moderately high heat, until nicely coated, about 2 minutes. Serve immediately.
Makes 4 servings
Make Ahead
The pasta sauce can be refrigerated for up to 4 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Spaghetti With Fresh Pesto
by ICOOK2
Ingredients 1 14- to 16-oz. pkg. dried multigrain, whole wheat or regular spaghetti 12 oz. green beans, trimmed 1 medium onion, chopped 2 cloves garlic, minced 1 Tbsp. olive oil 1
by ICOOK2
Ingredients 1 14- to 16-oz. pkg. dried multigrain, whole wheat or regular spaghetti 12 oz. green beans, trimmed 1 medium onion, chopped 2 cloves garlic, minced 1 Tbsp. olive oil 1
Spaghetti Al Guanciale (spaghetti With Lean Salt Pork-bacon)
by HappyCook80
Spaghetti Al Guanciale (Spaghetti With Lean Salt Pork-Bacon) Sauce: 1 lb. lean slab bacon 2 medium onions, diced lengthwise 1 8 oz. can mushrooms, stems and pieces, drained 1 tbsp. coarsely gro
by HappyCook80
Spaghetti Al Guanciale (Spaghetti With Lean Salt Pork-Bacon) Sauce: 1 lb. lean slab bacon 2 medium onions, diced lengthwise 1 8 oz. can mushrooms, stems and pieces, drained 1 tbsp. coarsely gro
view more member recipes