Salsa di pomodoro con panna e salsiccia

 

This sauce is best suited for tube or curly/twisted pasta shapes.  Good choices are rigatoni,

 penne, or fusilli pasta; these shapes best hold the tomato and sausage; giving you a creamy

 burst of flavor in every bite. I also enjoy it using thick spaghetti. You will need one pound of

 pasta for this recipe.

 

Ingredients: (Most ingredients may be sourced locally)

1 Tbsp. neutral tasting oil (grape seed is an excellent choice)

1 ½ lbs. ground pork (Hidden Stream Farm)

2 Tbsp. tomato paste

5 cloves garlic (minced)

1 Tbsp. whole anise seed

2 tsp. ground cinnamon (Frontier)

1 28-oz can of whole or crushed tomatoes

1-2 tsp. pepperoncinis (red pepper flakes) or more; to taste

2 C. cream (Cedar Summit)

2 Tbsp. unsalted butter (Pastureland or Hope)

Pinch of sea salt

Freshly ground black pepper

1 C. grated Stravecchia cheese from Monroe Wisconsin, Roth Kase (Satori parmesan may be substituted)

 

Begin with two large pots. You will be preparing sauce and pasta at the same time. Place 4 quarts water in pot for pasta.  Bring to the boil; then add 2 Tbsp. sea salt. Add dry pasta all at once to rapidly boiling water, cover and bring back to boil, stirring once until pasta is unstuck. Cook 3-4 minutes less than box directions. (Time begins after water has come back to a full boil.) 

 

For sauce: heat the oil in the second pot over moderate heat. Add the sausage and cook for about five minutes until no longer pink. Remove all but 1 Tbsp. of fat if too much has been rendered from pork. Now add minced garlic and sauté (DO NOT BURN) until golden. Add and sauté tomato paste for 1-2 minutes. Add tomatoes, anise, cinnamon, and continue to cook until sauce is slightly reduced; then add cream. Simmer; do not boil, for 4-5 minutes until fragrant. Add cooked pasta* straight from the pot (DO NOT RINSE) to the sauce continuing to simmer until pasta has absorbed most of the sauce, about 5 minutes. If sauce thickens too much, add some boiling water from the cooked pasta. Close flame and finish with salt, pepper, and stir in the butter and cheese. Serve hot in warm pasta bowl.

 

*Do not overcook pasta.  It will finish cooking in the sauce and should not be more than al dente.  Use some of the salted boiling water to loosen sauce if necessary.

 

 

 

Recipe from: Cedar Summit Farms Executive Chef:  Ronald L. Huff, CCC gastRONomy© Certified Chef de Cuisine & Leader/Founder Slow Food Minnesota

This entry was posted on Thursday, April 16th, 2009 at 11:33 am and is filed under FRESH Recipes for Healthy Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.