| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| maccheroni con sugo di salsicce macaroni with sausage sauce ingredients: 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 salt and freshly ground pepper |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| 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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