Region: Italy
Category: Pasta with Sausage
Season: Winter
Difficulty: Easy but special equipment needed and long cooking and/or non-working time
The key to this dish are the sausages which should have a crusty outer surface from with grilling or pan-searing. For the reason it's perfect for leftover sausage.  (1)LO.jpg)
This Neapolitan-inspired dish is luscious and perfect for a cold winter's
day when one wants to smell the aromas wafting.
If you don't already have tomato sauce made, you can make a very quick
one by sauteing some garlic in 1/4 cup olive oil for a minute and then adding
crushed or chopped tomatoes in with a little salt, pepper, and basil and cook
for 15 minutes on medium-high heat.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 4:45 hours in all
2 pounds (about 8 links) mild Italian sausage
1 1/2 cup robust red wine, such as Chianti
1 small red onion, finely chopped
3 slices pancetta, chopped
3 tablespoons extra-virgin olive oil
2 cups tomato sauce
1/2 teaspoon dried oregano
3/4 pound rigatoni
Freshly grated parmigiano-reggiano cheese
1. Puncture the sausages with a fork and place in a ceramic pan. Marinate the sausages in 1 cup of the wine for 2 hours.
2. To cook the sausages you can either grill them (yes, even in winter) or pan-fry them gently. If grilling, preheat a gas grill on medium for 15 minutes or prepare a hot charcoal fire and let the coals die down a bit. Grill the sausages by indirect heat for 30 minutes, turning often. If pan frying, place the sausages in the pan and cook over medium-low heat until browned, turning frequently, about 40 minutes. Slice the sausages and set aside.
3. Meanwhile, in a saucepan, heat the olive oil over medium-high heat, then cook the onions and pancetta until soft, stirring, about 5 minutes. Add the tomato sauce, remaining wine, and reduce the heat to low. Cook for 1 hour. Add the sausages and oregano, stir, and cook for 20 minutes.
4. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente. Drain without rinsing. Transfer the pasta to a serving bowl and toss with the sauce. Serve with parmigiano cheese.
Posted: 12/21/2006
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