There is nothing better than a warm pasta dish to heat up a chilly winter’s evening.
Salsicca Bolognese is a spicy sausage that pairs well with red sauce and red wine. A wide noodle makes this dish hearty and is a great compliment to the size of the crumbled sausage. I enjoy making this dish as much as I enjoy eating it!
So, open a bottle and turn on some Three Tenors for your honey.
Serves two (or a small appetizer for four)
- 1/2 medium onion, diced
- 1/2 tablespoon olive oil
- 3 cloves of garlic, roughly chopped
- 2 Salsiccia Bolognese, about a half pound
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon oregano
- 1/4 cup dry vermouth (or red wine)
- 1 can whole peeled tomatoes, pureed (I find that pureeing whole peeled tomatoes has a better flavor than the already pureed tomatoes from a can)
- 1 tablespoon tomato paste
- salt and pepper to taste
- grated Parmesan
- 9 oz fresh papardelle, or similar wide noodle (I used black pepper flavor for extra spice)
- Sweat onions in high sided saute pan with olive oil, until translucent.
- Split casings of sausage and add crumbled meat to pan, cook until carmelized and brown.
- Add red pepper flakes and oregano to pan.
- Deglaze pan with vermouth. Deglazing is the process of adding a liquid to a pan to release all the brown, crusty, delicious fond from the bottom of the pan. The liquid loosens the carmelized goodness. Use a flat sided spoon to scrape it all off.
- Add both tomato products and stir frequently to avoid burning.
- Simmer sauce until thick, add salt and pepper to taste.
- Turn off heat, cook pasta according to directions.
- Add pasta to pan with sauce, toss and serve immediately with grated parmesean.