maccheroni con sugo di salsicce

macaroni with sausage sauce


1     pound macaroni, (ziti or rigatoni)
1     pound sweet Italian pork sausage
1/2  pound crushed ripe tomatoes
1     medium onion
2     cloves garlic
1/4  cup red wine
1/2  cup peas
1/4  cup extra virgin olive oil
       sea salt
       freshly ground black pepper

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

Heat the olive oil in a large saucepan over moderate heat and add the
chopped onions and  garlic and cook until the onions become translucent,
then add the crumbled sausage and cook until it is lightly browned. Turn
down the heat to low, pour in the red wine and reduce by 3/4, then add
the tomatoes, cover and simmer.  Add the peas, remove the sauce from
the burner and set aside.

Bring a large pot of salted water to boil and add the pasta.

When the pasta is al dente, strain and immediately toss in the pan with
the sauce. Return the pan to the burner and, over moderate heat, stir
together the pasta and sauce until evenly combined and hot.

Serve with grated pecorino cheese.
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                                                           the food of the eolian islands and sicily