Food for Thought: Gramigne con Salsiccia

Mmmmmm, pasta

Mmmmmm, pasta

I tend to go a little crazy when I have house guests. I like cooking for people. I like feeding people. And, with my family history, I like giving people a lot of food.

So, when I had a guest stay over last week, I made a ton of pasta.

Like, too much.

So, I’m pretty much set for dinner for a while.

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Gramigne con Salsiccia from Mario Batali’s Molto Italiano

Makes 6 Servings

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 large onion, diced
  • 1 pound Italian pork sausage, removed from casings
  • 6 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 1/2 cup whole milk
  • salt and freshly ground black pepper
  • 1 pound gramigne, short fusilli, or rotelle
  • freshly grated parmigiano-reggiano, for serving
  1. In a 12- to 14-inch sauté pan, heat the olive oil and butter over high heat. Add the onion and cook until soft and golden brown, 6 to 8 minutes. Add the sausage and cook, stirring occasionally and draining the excess fat if necessary, until the sausage is very brown and somewhat crisp, about 10 minutes.
  2. Add the tomato paste and cook, stirring often, until a deep rust color, about 8 minutes. Add the wine and cook, stirring frequently, until evaporated. Stir in the milk, season with salt and pepper to taste, and reduce the heat to a simmer. Cook for 15 minutes.
  3. Meanwhile, bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons of salt. Drop the gramigne into the boiling water and cook until just al dente.
  4. Scoop our about 1/4 cup of the cooking water, and drain the pasta. Add the pasta to the sauce and toss over high heat for 1 minute to coat, adding a splash or two of the reserved pasta water if necessary to loosen the sauce.
  5. Divide the pasta among six warmed pasta bowls, top with Parmigiano, and serve immediately.

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