- 6
- 30 mins
- 150 mins
Ingredients
- 4 garlic cloves
- 1 1/3 c dry white wine
- 1 lb sweet Italian sausage, casings removed
- 1 tsp ground fennel
- 1/2 tsp coarsely ground black pepper
- 1/2 tsp crushed red pepper
- 1/4 c extra virgin olive oil
- 1 small onion finely chopped
- 1 small carrot finely chopped
- 1 celery rib, finely chopped
- One 28 oz can plus one 14 oz can whole peeled tomatoes, crushed with their liquid
- Salt
- 1 lb spaghetti
- 1/2 c freshly grated Parmesan cheese
- 1/4 c chopped basil
- 1/4 c flat leaf parsley
Preparation
Step 1
In a blender, puree the garlic with 1/3 c of the white wine. Transfer the mixture to a medium bowl. Add the sausage, fennel, black pepper and crushed red pepper and knead lightly to combine. cover with plastic and refrigerate overnight.
In a large, deep skillet, heat the olive oil. Add the sausage mixture and cook over high heat, breaking up lumps with a spoon until lightly browned, 6-7 minutes. Add the onion, carrot and celery and cook over high heat stirring frequently until softened, about 4 minutes. Add the remaining 1 c of wine and cook, scraping up any browned bits, until nearly evaporated, about 5 minutes. Add the crushed tomatoes and their juices to the pan and season lightly with salt. Simmer over low heat, stirring occasionally, until thickened and reduced to about 5 cups, about 40 minutes.
In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 c of the cooking water. Add the pasta to the sauce and toss with the grated cheese, basil and parsley. Add the reserved cooking water and toss pasta over moderately high heat until nicely coated, about 2 minutes. Serve immediately.