Sausage Pasta
Ingredients
- 500 gDried pasta (penne or fusilli type)
- 400 gSausage meat (crumbled)
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (pressed)
- 100 mlDry white wine
- 4 pcRound tomato (diced)
- 2 tbspExtra virgin olive oil
- 60 gParmesan cheese (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tspFennel seeds (slightly crushed)
Method
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.
- 1
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
Chop the yellow onion and garlic. Sauté them in a pan with olive oil and fennel seeds until they become translucent and soft.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat with a splash of water to loosen the sauce.
