Spaghetti with Fresh Soppressata
- 4 garlic cloves
- 1 1/3 cups dry white wine
- 1 pound sweet Italian sausage, casings removed
- 1 teaspoon ground fennel
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon crushed red pepper
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 celery rib, finely chopped
- One 28-ounce can plus one 14-ounce can whole peeled tomatoes, crushed, with their liquid
- Salt
- 1 pound spaghetti
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup chopped basil
- 1/4 cup chopped flat-leaf parsley
- In a blender, puree the garlic with 1/3 cup of the white wine.
- Transfer the mixture to a medium bowl.
- Add the sausage, fennel, black pepper and crushed red pepper and knead lightly to combine.
- Cover with plastic and refrigerate overnight.
- In a large, deep skillet, heat the olive oil.
- Add the sausage mixture and cook over high heat, breaking up lumps with a spoon, until lightly browned, 6 to 7 minutes.
- Add the onion, carrot and celery and cook over high heat, stirring frequently, until softened, about 4 minutes.
- Add the remaining 1 cup of wine and cook, scraping up any browned bits, until nearly evaporated, about 5 minutes.
- Add the crushed tomatoes and their juices to the pan and season lightly with salt.
- Simmer over low heat, stirring occasionally, until thickened and reduced to about 5 cups, about 40 minutes.
- In a large pot of boiling salted water, cook the spaghetti until just al dente.
- Drain, reserving 1/2 cup of the cooking water.
- Add the pasta to the sauce and toss with the grated cheese, basil and parsley.
- Add the reserved cooking water and toss the pasta over moderately high heat, until nicely coated, about 2 minutes.
- Serve immediately.
garlic, white wine, sausage, ground fennel, ground black pepper, red pepper, extravirgin olive oil, onion, carrot, celery, tomatoes, salt, spaghetti, cheese, basil, flatleaf
Taken from www.foodandwine.com/recipes/spaghetti-fresh-soppressata (may not work)