| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sicilian |
Gma5 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Olive oil |
| 1 |
c |
Estratto; or 1 1/2 cups Salsa |
|
|
; di Concentrato di |
|
|
; Pomodoro or tomato |
|
|
; paste |
| 1 1/2 |
lb |
Fresh Italian sweer sausage; cut into 1-inch |
|
|
; lengths |
| 2 |
|
Stalks celery; diced |
| 1 |
sm |
Onion; chopped |
| 1/4 |
ts |
Sugar |
|
|
Salt and freshly ground pepper |
| 1 |
lb |
Lasagne ricce; (1/2 inch wide, long |
|
|
; ribbon-edged pasta) |
|
|
; or fettuccine |
|
|
Freshly grated caciocavallo or pecorino |
|
|
; cheese |
INSTRUCTIONS
Heat the olive oil and estratto or Salsa di Concentrato di Pomodoro or
tomato paste in a large saucepan, slowly adding about 1 cup of hot water.
Stir constantly, until the estratto has melted and the mixture is smooth.
(If substituting Salsa di Concentrato di Pomodoro or tomato paste for the
estratto, only 1/2 cup of water is necessary.)
Add the sausage, celery, onion, and sugar. Add enough water to just cover
the ingredients and combine well. Season to taste with salt and pepper and
simmer for 1 hour.
Bring 4 quarts of water to a rolling boil. Stir 1 1/2 tablespoons of salt
and add the pasta. Cook until al dente, or just tender, stirring often.
Reserve 1 cup of the hot pasta water. Drain the pasta and transfer to a
serving bowl. Add the sauce and toss well, adding a little pasta water, if
a thinner sauce is desired. Pass the caciocavallo or pecorino.
Converted by MC_Buster.
NOTES : from La Cucina Siciliana di Gangivecchio by Wanda & Giovanna
Tornabene with Michele Evans, Knopf, 1996. Serves 6 as a first course or 4
as a main course
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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