Frank's Recipes! Maccheroni con sugo di salsicce*

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Maccheroni con sugo di salsicce*

This traditional Eolian pasta dish is prepared in springtime for the feast day of San Giuseppe, patron saint of fathers and families. The feast, observed throughout the islands, is customarily celebrated by church services followed by a communal meal.

1 pound macaroni, (ziti or rigatoni)
1/4 cup extra virgin olive oil
1 medium onion
2 cloves garlic
1 pound sweet Italian pork sausage with fennel seeds
1/4 cup red wine
1/2 pound crushed ripe tomatoes or canned plum tomatoes
1/2 cup peas
Sea salt and freshly ground pepper to taste

Evenly chop the onions. Remove the sausage from its casing and crumble into pieces.

Bring a large pot of salted water to boil.

Heat the olive oil in a large saucepan over moderate heat and add the chopped onions, cook for several minutes and then add the garlic. Allow the onions to thoroughly simmer until translucent.

Add the crumbled sausage to the saucepan. When the sausage has lightly browned, pour in the red wine and let simmer until almost completely evaporated.

Next, add the pasta to the salted boiling water and cook over high heat, stirring on occasion to prevent the it from sticking.

Meanwhile, stir in the tomatoes and simmer until well incorporated with the other ingredients. If necessary, add some of the hot pasta water should the sauce become overly dry. Before removing the sauce from the burner stir in the peas and set aside.

When the macaroni has cooked al dente, strain and immediately place in the saucepan with the sugo. Replace the saucepan to the burner over medium flame, stir and cook until evenly reheated. Serve straight away. Add grated pecorino cheese if desired.

Serves 4.

*sugo; Sicilian or Southern Italian for sauce.