Spaghetti with Soppressata

By [e-mail]

Ingredients

• 4 garlic cloves
• 1 1/3 C dry white wine
• 1 lb. sweet Italian sausage, casings removed
• 1 t ground fennel
• 1/2 t ground pepper
• 1/2 t crushed red pepper
• 1/4 C olive oil
• 1 small finely chopped onion
• 1 small finely chopped carrot
• 1 finely chopped celery rib
• 1 20 oz. can crushed tomatoes
• Salt
• 1 lb spaghetti
• 1/2 C grated Pamigiano cheese
• 1/4 C chopped basil
• 1/4 C chopped Italian parsley

Details

Preparation time 150mins

Preparation

Step 1

In blender puree garlic with 1/3 C white wine. Transfer to med bowl. Add sausage, fennel, black pepper & red pepper. Knead lightly to combine. Cover with plastic & refrigerate overnight
In large dee skillet, heat olive oil. Add sausage & cook over hi heat, breaking up lumps with spoon, tip lightly browned, @ 6-7 min. Add onion, carrot & celery; cook over hi heat, stirring frequently, until softened, @ 4 min. Add remaining 1 C wine & cook, scraping up any browned bits until nearly evaporated, @ 5 min. Add crushed tomatoes; lightly season with salt & pepper. Simmer over lo heat, stirring occasionally, until thickened and reduced to 5 C, @ 40 min.
In large pot of boiling salted water, cook spaghetti until just al dente. Drain, reserving 1/2 C cooking water. Add pasta to sauce & toss with grated cheese, basil & parsley. Add reserved cooking water & toss over mod hi heat, until nicely coated, @ 2 min. Serve immediately.

November