“Weeds” with Sausage!

Here’s a recipe that I will be trying within the next week or so.  I’d not heard of this type of pasta before, but the “weeds” refers to gramigne which apparently resembles a slightly unraveled phone cord.  I’m not sure how easy it will be to find gramigne, but if it proves to be difficult, you could always use fusilli or rotelle.

“Weeds” with Sausage

1 Tablespoon of olive oil
1 Tablespoon of butter
1 large onion, diced
1 pound of Italian pork sausage (without the casing)
6 Tablespoons of tomato paste
1/2 cup of dry white wine
1/2 cup of milk
Salt and pepper
1 pound of gramigne, short fusilli, or rotelle
Freshly grated Parmiagiano cheese

1.  In a 12- to 14-inch skillet, heat the olive oil and butter over high heat.  Add the onion and cook until soft and golden brown (6-8 minutes).  Add the sausage and cook, stirring occasionally (and draining any excess fat), until the sausage is very brown and somewhat crisp (about 10 minutes).

2.  Add the tomato paste and cook, stirring often, until it becomes a deep rust color (about 8 minutes).  Add the wine and cook, stirring frequently, until it is evaporated.  Stir in the milk, season with salt and pepper (to taste), and reduce the heat to a simmer. Continue cooking for about 15 minutes more.

3.  Meanwhile, bring 6 quarts of water to a boil in a large pot, and add 2 Tablespoons of salt.  Drop your pasta into the water and cook until just al dente.

4.  Scoop out about 1/4 cup of the cooking water (set aside) and drain the pasta.  Add the pasta to the sauce and toss over high heat for 1 minute (to coat), add a bit of the reserved water if necessary to “loosen” the sauce.

5.  Divide the pasta among your pasta bowls, top with the Parmiagiano cheese and serve.

Molto bene!

Source: Molto Italiano by Mario Batali, p. 189

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