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Ingredients
- Dough:
- 2 cup semolina flour
- 2 cups duram flour
- 2 Tablespoons olive oil
- 1 - 1 1/4 cups tepid water
- Spicy Sausage Sauce:
- 3 Tbsp grapeseed oil
- 1 cup cooked crumbled Italian Sausage:"
- 1 Tbsp minced garlic
- 1 cup small dice fresh tomatoes
- 1/2 cup dry white wine
- Pinch of crushed red pepper
- 2 Tbsp chiffonade of basil-
- 2 Tbsp chopped Italian parsley
- 4 cups "Alta Cucina" pomodoro sauce
- 1/4 cup grated Parmigiano
- Salt
Details
Servings 4
Preparation
Step 1
Place both types of flour in a large mixing bowl and stir to mix
well. Make a well in the center of the flour mixture and add
the olive oil and then add the water a little at a time, stirring
with your hands until a dough is formed (you may need more
or less water depending on the humidity).
Place the dough on a floured work surface and knead it like
bread until smooth and elastic, about 8 to 10 minutes. Cover
the dough and let it stand for about 10 minutes at room
temperature. Roll the dough into long dowels about ~ inch
round. Place the pasta strands between 2 hands or using the
ball of your fingertips, lightly roll back and forth to create a
snake-like noodle. Place the Pici on a sheet tray that has been
dusted with semolina flour, cover the pasta with a clean dish
towel and set aside until ready to use.
Quickly cook the Pici in boiling salted water, stirring once or
twice with a fork to prevent it from sticking together. The
pasta is done when it rises to the top of the pot (it should be
slightly soft but not yet al dente - it should take about 3-4 minutes
In a large saute pan, heat grapeseed oil. Add the cooked Italian
sausage and fresh tomatoes. Add garlic and saute 1 to 2 minutes.
Add crushed red pepper and deglaze the pan with white wine.
Add the "Alta Cucina" tomato sauce and simmer for about 3
minutes. When sauce starts to slightly thicken, add basil and
parsley. Add the pasta to the sauce and toss thoroughly to coat
all the pasta. Add the grated Parmigiano and toss again. Serve.
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