Pappardelle With Hot-sausage Sauce

All this that we here [in hell] suffer is through you. You should have taught us the things of God, and did not. You should have restrained us from sin and corrected us, and you did not. You were the means of our original corruption and guiltiness, and yet you never showed any competent care that we might be delivered from it. Woe unto us that we had such carnal and careless parents; and woe unto you that had no more compassion and pity to prevent the everlasting misery of your own children.

Richard Mather

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.

A Message from our Provider:

“Sin: it seemed like a good idea at the time”

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

Rape and incest are unfathomably wicked acts of violence and violation that deserve our moral revulsion against the perpetrator and our deepest compassion for the victim. And children are indeed conceived in a very small percentage of rape and incest cases. But this child, painful though the circumstances may be, has done nothing wrong, and perpetuating another act of violence against an innocent victim is not the solution. The fact remains that how someone was conceived does not determine who he or she is. We know this intuitively, given that no one would advocate killing a child already born based upon the way he or she was conceived. We should also remember that there are many couples who are willing and eager to adopt children in such a situation.

Justin Taylor