Name: Penne with Sicilian Shepard's Sauce
Ingredients: Top 1/3 of 3 large celery stalks with; ; leaves; 1 md Carrot; 10 lg Fresh sage leaves; 1 Tightly packed teaspoon fresh Italian; ; parsley leaves; 2 tb Robust extra-virgin olive oil; 1 Thick slice salami; (such as soppressata; ; or Genoa), coarsely; ; chopped (1/8-inch); 2 md Onions; cut into 1/2-inch; ; dice; Salt and freshly ground black pepper; 2 lg Cloves garlic; minced; Generous pinch to 1/4 teaspoon hot red; or to taste; ; pepper flakes; 3/4 c Dry red wine; 1 tb Tomato paste; 1 And 1; (14-ounce) can whole; ; tomatoes, both; ; thoroughly drained; ; (28-ounce); 1 lb Penne rigate or bucatini; 6 qt Boiling salted water; 1 lb Creamy whole-milk ricotta; (sheep's milk if; ; possible)

CATEGORY	CUISINE	TAG	YIELD
Dairy	Sicilian	Cklive21	1	servings

INGREDIENTS

		Top 1/3 of 3 large celery stalks with
		; leaves
1	md	Carrot
10	lg	Fresh sage leaves
1		Tightly packed teaspoon fresh Italian
		; parsley leaves
2	tb	Robust extra-virgin olive oil
1		Thick slice salami; (such as soppressata
		; or Genoa), coarsely
		; chopped (1/8-inch)
2	md	Onions; cut into 1/2-inch
		; dice
		Salt and freshly ground black pepper
2	lg	Cloves garlic; minced
		Generous pinch to 1/4 teaspoon hot red; or to taste
		; pepper flakes
3/4	c	Dry red wine
1	tb	Tomato paste
1		And 1; (14-ounce) can whole
		; tomatoes, both
		; thoroughly drained
		; (28-ounce)
1	lb	Penne rigate or bucatini
6	qt	Boiling salted water
1	lb	Creamy whole-milk ricotta; (sheep's milk if
		; possible)

INSTRUCTIONS

Mince together the celery and carrot, adding the herbs towards the end to
chop only coarsely. Heat the oil in a 12-inch skillet over medium-high
heat. Add the salami and cook to release a little of its fat. Stir in the
minced celery blend, the onions, a little salt, and a generous amount of
black pepper. Turn the heat down to medium and saute to golden brown.
Stir in the garlic and hot pepper, cooking a few minutes. Add the wine and
slowly simmer the mixture until it is almost completely reduced, scraping
up the brown bits at the bottom of the pan. Stir in the tomato paste and
cook 1 minute. Add the tomatoes, crushing them with your hands as they go
into the pan. Cook, uncovered, at a lively bubble (turn the heat up if
necessary), stirring and scraping down the sides of the pan with a spatula.
Cook 10 minutes, or until thick. Taste for seasoning, cover, and remove
from heat.
Meanwhile, cook the pasta in rolling boiling water, stirring often, until
slightly underdone. Drain in a colander.
Add the pasta to the sauce and toss together over medium heat for 2 to 3
minutes, tasting for hot pepper and salt. Spread about 1/3 of the pasta in
a heated serving bowl and daub with a third of the ricotta. Layer in more
pasta and ricotta, then the remaining pasta, finishing with a few spoonfuls
of ricotta. Serve hot.
Yield: 4 to 6 servings
Converted by MC_Buster.
Per serving: 322 Calories (kcal); 5g Total Fat; (21% calories from fat); 8g
Protein; 35g Carbohydrate; 15mg Cholesterol; 520mg Sodium Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit;
1/2    Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9390
Converted by MM_Buster v2.0n.

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