Sausage Pasta

A thick, concentrated sauce where browned sausage meat releases its juices into dry white wine. Parmesan binds everything together for a creamy texture that perfectly coats the pasta.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 978
• Protein: 36 g
• Carbs: 104 g
• Fat: 43 g

Ingredients

• 500 g Dried pasta ( penne or fusilli type )
• 400 g Sausage meat ( crumbled )
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( pressed )
• 100 ml Dry white wine
• 4 piece Round tomato ( diced )
• 2 tbsp Extra virgin olive oil
• 60 g Parmesan cheese ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tsp Fennel seeds ( slightly crushed )

Instructions

1. Boil the water

   Heat a large volume of water in a pot. Add a pinch of grey sea salt once the water is at a rolling boil.

2. Sauté the aromatics

   Chop the yellow onion and garlic. Sauté them in a pan with olive oil and fennel seeds until they become translucent and soft.

3. Brown the meat

   Add the sausage meat. Break it up with a wooden spatula. Increase the heat: the meat should brown and become crispy to develop flavors.

4. Deglaze and reduce

   Pour in the dry white wine. Scrape the bottom of the pan to release the cooking juices. Add the round tomatoes cut into small cubes. The sauce should reduce until it coats the back of a spoon.

5. Combine everything

   Submerge the dry pasta in the water. Cook them al dente. Drain them, keeping a bit of the cooking water. Toss the pasta into the sauce, add the parmesan, and stir vigorously to create an emulsion.

Chef's tips

• Never rinse your pasta; the starch is crucial for making the sauce stick.
• If the sauce is too dry when mixing, add a ladle of the pasta cooking water.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat with a splash of water to loosen the sauce.