Pappardelle With Hot-sausage Sauce
| 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)
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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