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Loading The Puglian Cookbook
  • Orecchiette with Sausages and Red Wine

    This variation of the traditional orecchiette with meat sauce is the favorite of Michelle, a great friend and a faithful research assistant for this cookbook. It is best when made with fresh pasta (see recipe for Cavatelli), but dry pasta works, too. Serve this with broccoli raab, as its bitterness nicely complements the richness of the sausage.

    YIELD: 4 SERVINGS
    • 1 tablespoon (15 mL) extra virgin olive oil
    • 2 large turkey sausages, skins removed, crumbled
    • 1 clove garlic, peeled and thinly sliced
    • 1 (28-ounce [784-g]) can tomatoes (preferably San Marzano), chopped
    • 1 cup (236 mL) full-bodied dry red wine (Salice Salentino or Aglianico)
    • 2 teaspoons (10 mL) red pepper flakes
    • Salt, to taste
    • Freshly ground black pepper, to taste
    • 1 recipe Cavatelli (see recipe) or 11 ounces (308 g) dried orecchiette
    • ½ cup (118 mL) grated pecorino cheese, for sprinkling

    1. In a large pan, heat the olive oil over medium-high heat. Add the crumbled sausages and brown well, breaking them up with a wooden spoon. Add the garlic and cook for 1 minute, or until the garlic releases its aroma. Add the tomatoes with their juice, the wine, and the red pepper flakes. When the sauce starts to boil, reduce the heat, cover, and simmer for at least 20 minutes. Add salt and pepper to taste.

    2. In a large pot, bring to a boil 4 quarts (3.8 L) of water. Salt the water generously, add the pasta, and cook to al dente.

    3. Toss the cooked pasta with the sauce and sprinkle it with the pecorino cheese.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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