INGREDIENTS

INSTRUCTIONS

Remove casings from sausages, break meat up into chunks, and reserve. Heat
oil in a large skillet over medium-high heat. Add onions, and cook for 3
minutes or until just translucent. Stir in the reserved sausage meat, and
cook for about 5 minutes or until lightly 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. Add tomatoes and
salt. Return to a boil, then lower heat and simmer, uncovered, for about 20
minutes or until sauce has thickened slightly. Stir in basil, oregano, and
pepper. Add additional salt and pepper to taste. While sauce is simmering,
cook the pappardelle in a large, deep pot of rapidly boiling salted water
until al dente (check package for exact cooking time). Drain. Return
drained pappardelle to the pot and place over medium-high heat. Using a
wooden spoon, stir in 1/2 cup of sausage sauce, and toss together for 1
minute. Remove from heat, and pour into a large serving platter or bowl.
Spoon remaining sauce over the top. Sprinkle with 2 tablespoons of Pecorino
Romano cheese. Serve, with additional cheese if desired. Makes 4
main-course servings or 6 pasta-course servings.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from
Frank Pellegrino, Ron and Sharon Straci, owners; Rao's Restaurant, 455 East
114th Street, New York, NY 10029 ("Rao's Restaurant: Over 100 Years of
Italian Home Cooking" by Frank Pellegrino)
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Frank Pellegrino, Ron and Sharon Straci
Converted by MM_Buster v2.0l.

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