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Ingredients
- 1 lb hot italian sausages
- 1/4 cup best-quality olive oil
- 1/2 onion chopped
- 1 cup dry white wine
- 2 cans 28 ounces each imported san marzano italian plum tomatoes, hand crushed
- salt to taste
- 6 fresh basil leaves torn
- 1 pinch dried oregano
- freshly ground black pepper to taste
- 1- pound pappardelle pasta
- 2 tablespoons freshly grated pecorino romano cheese plus more to taste, if desired
Instructions
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remove casings from sausages, break meat up into chunks, and set aside.
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heat oil in a large skillet over medium-high heat.
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add onion, and cook until just translucent, about 3 minutes.
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stir in the sausage meat, and cook until lightly browned, about 5 minutes.
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drain off excess fat
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add wine and stir to combine.
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raise heat and bring to a boil.
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boil until liquid has reduced slightly, about 3 minutes.
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add tomatoes and salt.
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return to a boil, then lower heat and simmer, uncovered, until sauce has thickened slightly, about 20 minutes.
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stir in basil, oregano, and salt &pepper.
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while sauce is simmering, cook the pappardelle in a large, deep pot of rapidly boiling salted water for 2 minutes less than al dente.
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using tongs transfer pasta to sausage sauce and toss together for 2 minutes until the pasta finishes cooking and absorbs some of the sauce.
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sprinkle with 2 tablespoons of pecorino romano cheese.
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top with additional cheese, if desired, and serve
