Pasta Alla Norcina Rosso Recipe
4 stars -
based on 1 vote
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 large plump tomatoes or 1 1/2 cups chopped from a can 3 tbs. olive oil 1/2 cup onion, finely chopped 2 large cloves garlic, peeled and minced 4 Italian sausage links, removed from casings 1 cup heavy cream 1/2 tsp. dried oregano salt and pepper to taste 1/2 tsp. red chili flakes 1/3 cup finely chopped fresh parsley 1 pound pasta, preferably a short pasts Pecorino cheese, grated to use when serving
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Directions: |
Directions:Heat a pot of water and bring to a boil. Cut an X on the stem of each tomato . Drop tomatoes into the boiling water and blanch one minute. Drain tomatoes and drop into bowl of ice water. Using a sharp knife to peel the skin off the tomatoes and carefully cut out the core. Gently squeeze the tomatoes to remove most of the seeds. Cut the tomatoes into a medium dice and set aside. In a heavy bottomed saucepan, heat the olive oil and add the onions. Cook until onions are tender. Add the sausage and cook until lightly browned, breaking up the meat as it cooks. Add the garlic and cook another minute or two until fragrant. Add the tomatoes, oregano, salt, pepper and red pepper flakes and cook on low heat for 10 minutes. Bring a pot of lightly salted water to a boil and cook the pasta according to directions for al dente. While the pasta is cooking pour the cream into the tomato sauce and mix well and cook over low heat until thickened. Drain the pasta and toss with the sauce and chopped parsley. Serve immediately with grated cheese. |
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Number Of
Servings: |
Number Of
Servings:6 |
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