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CATEGORY CUISINE TAG YIELD
Dairy Italian 4 Servings

INGREDIENTS

6 Hot or sweet Italian
sausages
1/4 c Fine-quality olive oil
3/4 c Chopped onion
1 1/2 c Dry white wine
2 San Marzano Italian plum
tomatoes – 28 oz ea
Hand crushed
Salt, to taste
6 Fresh basil leaves, torn
1 pn Dried oregano
Fresh ground pepper, to
taste
1 lb Pappardelle pasta
2 T Grated Pecorino Romano
cheese

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1934
Calories From Fat: 1289
Total Fat: 145.5g
Cholesterol: 581mg
Sodium: 5486.1mg
Potassium: 553.8mg
Carbohydrates: 26.8g
Fiber: 4.3g
Sugar: 5.3g
Protein: 121.8g


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