Orrechiette with Sausage & Tomato Sauce (Orrechiette con Salsiccia al Pomodoro)

Name: Orrechiette with Sausage & Tomato Sauce (Orrechiette con Salsiccia al Pomodoro)
Total time: 2100 s
Yield: 4 - 6 servings
Cuisine: American
Ingredients: 1 lb orecchiette pasta; 1 gallon water; 1/8 cup fine ground salt; 3 Tbsp extra virgin olive oil; 1/2 large yellow onion, diced; 1 lb mild or hot Italian sausage (casings removed); 1/3 cup white wine; 26 oz tomato passata (or puree); 1/2 cup pasta water; 0.5 oz fresh basil, hand-torn (save some for garnish); Pecorino Romano (optional for garnish); 1 Large pot capable of holding at least 2 gal; 1 large skillet with high sides (or even a big pot will work); 1 stove with heating elements; 1 Wooden spoon; 1 straining spoon or frying spider

Brady Davis @cook_4430907

An Apulian classic! This one hits home with orrechiette pasta tossed in a rich, sausage-tomato sauce.

Brady Davis @cook_4430907

An Apulian classic! This one hits home with orrechiette pasta tossed in a rich, sausage-tomato sauce.

Saved

Ingredients

35 minutes

4 - 6 servings

Pasta
1 lborecchiette pasta
1 gallonwater
1/8 cupfine ground salt
Sauce
3 Tbspextra virgin olive oil
1/2large yellow onion, diced
1 lbmild or hot Italian sausage (casings removed)
1/3 cupwhite wine
26 oztomato passata (or puree)
1/2 cuppasta water
0.5 ozfresh basil, hand-torn (save some for garnish)
Pecorino Romano (optional for garnish)
Supplies
1Large pot capable of holding at least 2 gal
1large skillet with high sides (or even a big pot will work)
1stove with heating elements
1Wooden spoon
1straining spoon or frying spider

Saved

Steps

35 minutes

1

In the large pot, bring water and salt to a boil.
2

In the smaller pan, bring the evoo to a shimmer and add the diced onion.
3

Cook the onion on medium heat until translucent.
4

Add the sausage and break it into small pieces. Brown the sausage thouroughly. Stir and chop frequently.
5

Add the pasta to the pot of boiling water.
6

Add the wine and reduce, stirring occasionally, to deglaze the sausage and onion fond.
7

Add your bottle of passata or tomato puree, using 1/2 cup of pasta water to swish all the tomatoey goodness out of the bottle. (Use an oven mitt for this!)
8

Allow this to simmer, stirring occassionally, while the pasta boils. You could let this simmer for hours, if you wanted. The longer you simmer this sauce, the richer and more flavorful it will be.
9

When your pasta is al dente, add it to the sauce, and stir/toss until fully incorporated. Allow this to soak in the flavor for at least a couple minutes. Turn the heat off.
10

Add your fresh basil and stir. Save some beautiful green pieces for the garnish.
11

Time to plate! Add your fresh basil garnish and optional finely shredded Pecorino Romano.