Jo’s Spaghetti With Sausage and Wine |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Johanne Killeen of Al Forno Restaurant, Providence, RI Ingredients:
2 sweet fennel-flavored italian sausages, casings removed (8 oz.) |
2 cups dry white wine |
1/2 cup firmly packed fresh flat-leaf parsley, leaves only |
2 teaspoons fennel seeds (optional) |
2 large garlic cloves, peeled and trimmed |
1/2 teaspoon sea salt |
1/2 cup extra virgin olive oil |
fresh ground black pepper |
1 lb dried spaghetti |
4 tablespoons freshly grated pecorino romano cheese, plus more to pass at the table |
Directions:
1. Add sausages, wine, and 2 cups cold water to a mixing bowl; break up the sausages with your fingers or two forks.
2. Cover and refrigerate for at least 30 minutes or up to several hours.
3. Bring a large pot of water to a boil for the pasta.
4. Finely chop the parsley, fennel seeds (if you wish), garlic, and salt together on a cutting board.
5. Transfer to a large straight-sided saute pan; add in the olive oil and cook over med-high heat until the garlic is golden.
6. Add in the soaked sausage meat with the wine and water; bring to a boil and reduce the liquid by half.
7. Grind in as much black pepper as you like; set aside over very low heat.
8. Generously salt the pasta water and drop in the spaghetti; cook/stirring often, until al dente; drain pasta, reserving about 1 cup of the pasta water.
9. Transfer the spaghetti to the saute pan and toss.
10. If it seems dry, add some of the reserved pasta water, a tablespoon at a time, until the spaghetti is well coated and moist.
11. Add the Pecorino Romano; toss again; serve immediately in heated bowls; pass extra cheese at the table.
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