Penne With Sicilian Shepard’s Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sicilian | Cklive21 | 1 | Servings |
INGREDIENTS
| Top 1/3 of 3 large celery | ||
| stalks with | ||
| leaves | ||
| 1 | Carrot | |
| 10 | Fresh sage leaves | |
| 1 | Tightly packed teaspoon | |
| fresh Italian | ||
| parsley leaves | ||
| 2 | T | Robust extra-virgin olive |
| oil | ||
| 1 | Thick slice salami, such as | |
| soppressata | ||
| or Genoa coarsely | ||
| chopped 1/8-inch | ||
| 2 | Onions, cut into 1/2-inch | |
| dice | ||
| Salt and freshly ground | ||
| black pepper | ||
| 2 | Cloves garlic, minced | |
| Generous pinch to 1/4 | ||
| teaspoon hot red or to | ||
| taste | ||
| pepper flakes | ||
| 3/4 | c | Dry red wine |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 5409
Calories From Fat: 3849
Total Fat: 433.9g
Cholesterol: 1656.9mg
Sodium: 14562.8mg
Potassium: 1024mg
Carbohydrates: 71.2g
Fiber: 7.3g
Sugar: 15.8g
Protein: 318.7g