Pasta with Sausage, Onions and Tomatoes

By dyannucci

MA
Occhi di Lupo alia Sardiqnola

Ingredients

• 1 Ib occhi di lupo (or other short pasta)
• 4 Tablespoons grapeseed oil
• 1 medium onion, sliced can par cook onions
• 1 cup cherry tomatoes
• 2 cups ground Italian sausage, cooked use 1/2 sweet and 1/2 hot
• 1 Tablespoon minced garlic
• 1/2 cup white wine
• 1/4 cup pomodoro sauce (see recipe on back page)
• 2 cups arugula
• Extra virgin olive oil for garnish
• Ricotta salata cheese for garnish or pecorino
• add parsley or basil

Preparation

Step 1

For sausage place in sheet pan and press firmly. cook for 10 to 12 minutes

let cool and dice

In a large stock pot, cook the pasta in boiling salted water as directed
on package until al dente. When the pasta is cooked, strain from the
water and reserve.
In a large saute pan, heat the grapeseed oil and add the onions.
Cook until almost soft. Once the onions are soft, add the cherry
tomatoes, (do not overcook) sausage and the garlic. deglaze the pan with the white wine. Stir in the fresh tomato sauce. Allow the sauce to simmer for
approximately 2 to 3 minutes. Add the strained pasta to the sauce
and then the fresh arugula. Stir or toss the pasta to make sure it is
well covered in the sauce. Finish with garnish of extra virgin olive oil
and shaved ricotta salata and parsley or basil and serve immediately.

Can mince garlic infood processor and cover woth grapeseed oil will hold a couple of weeks