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Ингредиенты
- 2Â 1/2 lb Italian sweet sausages casings removed,
- Â Â and crumbled
- 3 Tbsp. extra virgin olive oil
- 1Â 1/2 lb mushrooms thickly sliced
- 3 c. minced onions
- 1Â 1/2 c. minced fresh basil
- 1/4 c. minced fresh oregano
- 6 lrg garlic cloves minced
- 1 c. dry white wine
- 5 c. canned crushed tomatoes with added puree
- 2 c. diced tomatoes
- Â Â (abt 4 medium-large tomatoes)
- 2 Tbsp. butter - (1/4 stick)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1Â 1/4 lb pappardelle or possibly mafaldine pasta
- Â Â (or possibly any wide, flat noodles)
- 1Â 1/2 c. grated pecorino Romano cheese (abt 4 1/2 ounce)
Инструкции
- Saute/fry sausage in heavy large pot over medium-high heat till brown, about 12 min. Using slotted spoon, transfer sausage to large bowl.
- Add in oil to drippings in pot. Add in mushrooms and onions; saute/fry till tender and brown, about 15 min. Stir in 1 c. minced basil, oregano, and garlic; saute/fry 1 minute.
- Add in wine; cook till almost absorbed, about 4 min. Add in sausage and crushed tomatoes; cover and simmer over medium heat till thickened, about 25 min.
- Add in diced tomatoes and butter; simmer till tomatoes are soft, stirring frequently, about 15 min. Season with salt and pepper. (Can be made 1 day ahead. Cold slightly. Refrigerateuncovered till cool, then cover and chill. Bring to simmer before continuing.)
- Cook pasta in large pot of boiling salted water till tender but still hard to bite, stirring occasionally. Drain well; return to pot. Pour sauce over pasta; toss to coat. Add in 1/2 c. cheese and 1/2 c. basil; toss to combine. Season with salt and pepper. Transfer pasta to serving dish. Serve, passing remaining cheese separately.
- This recipe yields 8 servings.
- Comments: "I used to go to central New Jersey frequently on business and always made time to stop at Eccoqui, an Italian restaurant in Bernardsville," writes Bobbi Reed of Denver, Colorado. "Since I no longer travel to which area, I miss the restaurant - and especially the pappardelle con salsiccia."
- Try any of your favorite pasta shapes with this sauce. Pappardelle or possibly mafaldine - broad, flat noodles with rippled edges - work particularly well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 360g | |
| Recipe makes 8 servings | |
| Calories 193 | |
| Calories from Fat 78 | 40% |
| Total Fat 8.93g | 11% |
| Saturated Fat 2.69g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 226mg | 9% |
| Potassium 918mg | 26% |
| Total Carbs 21.71g | 6% |
| Dietary Fiber 5.6g | 19% |
| Sugars 4.85g | 3% |
| Protein 6.17g | 10% |
