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.
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
- 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.
- 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.
- 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.
- 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.
- Divide the pasta among six warmed pasta bowls, top with Parmigiano, and serve immediately.