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Sausage spaghetti, light and delicate

  • 400 grams of spaghetti
  • 200 grams of sausage meat (skin 2 or 3 sausages)
  • 4 spoons of olive oil
  • 25 grams of butter
  • 4 garlic cloves
  • a bit of rosemary
  • 6 sage leaves
  • a pinch of “fin erbe”
  • a pinch of black pepper
  • ½ kg tomato juice
  • 1 glass white wine
  • 4 red tomatoes peeled, drained and the seeds removed
  • salt
  • grated parmesan cheese
In a small fry-pan put the well crumbled sausage meat in the cold oil place the pan on a medium heat and cook, stirring continuously, enough to melt the fat and the meat but not allowing it to brown. In the meantime blend the garlic, rosemary, sage, herbs and pepper with the butter and a scoop of hot water. Pour this over the sausage in the pan and cook over medium heat for 4-5 minutes stirring and mixing well, then add the wine. Turn up the heat and evaporate the wine for 4 minutes then also add the tomato juice . Stir again and allow to boil gently for 4-5 minutes stirring and mixing well, then add the raw tomatoes cut into small pieces. Bring back to the boil and remove at once. Cook the spaghetti in fairly salty water, and toss in the sausage sauce with a few spoons of the pasta cooking water. Serve with loads of parmesan cheese.
The latest raid into Paracucchi ‘s book, we hope he will forgive us. The fact is that his preparations really have the characteristics (at least some) of the grass roots cooking, it is meant by this as a genuine expression of the product, of the rapport between man and his ambient, natural and cultural. In our opinion, not withstanding the international dimensions of his image, Angelo Paracucchi, keeps his rapport with the ambient and the people who animate it very close. We praise him.

A Giuseppe Alessi recipe
Translated by Gianna Toni
Picture by Kee-Ho Casati


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