Pasta con Salsiccia (Italian Sausage and Tomato Sauce with Wine)

Ragù alla Salsiccia (sauce with sausage) is a tomato-based sauce in Italian cuisine. The primary ingredients in ragù alla salsiccia are tomato purée or chopped tomato and sausage, and additional ingredients used can include onion, shallot, carrot, celery, garlic, olive oil, red wine, rosemary, bay leaf, salt and pepper. Canned chopped tomatoes and canned or bottled marinara sauce can be used to prepare the sauce. The sausage can be crumbled in the sauce's preparation. It may be slow-cooked under low heat for several hours. "Salsiccia Calabrese" or "soppressata", these are the names to look for when buying the key element of this recipe. Basically, it's a chorizo-like pork meat sausage made in the Calabria region of Italy, but more spicy (because of the chili) and with some hints of fennel (because they add some fennel seeds). Normally, it should be eaten with rustic bread and a glass of red wine, but it can also be used for making a lovely and tasty pasta sauce. This sausage sauce is a classic peasant recipe. It is prepared with some variations, in many parts of Italy. With peppers, or mushrooms, or simply tossed with pasta and a few Tbsp. of whipping cream. The preparation is not difficult, but requires a few precautions. The sausages must be cooked until golden brown, then being dipped into the tomato purée. After that, is mandatory to proceed with a very slow cooking until the meat is extremely soft. The best way to taste the sausage sauce is with fresh pasta, rigatoni or shells.

2 Tbsp. extra-virgin olive oil
½ medium yellow onion, diced
sea salt
black pepper, freshly ground
½ lb fresh spicy Italian sausage, uncooked
⅓ cup dry red wine
4-6 cloves garlic, minced
1 sprig fresh rosemary or sage
2 tsp. crushed red pepper flakes
1 (24 oz) can crushed or puréed tomatoes
1 lb rigatoni, fusilli or other pasta (450 g)
2 Tbsp. butter

Garnish:
freshly shredded Parmesan cheese

Cook the Sausage:
Heat olive oil in a large nonstick skillet over medium heat. When the oil shimmers, add the onion, season with salt and freshly ground black pepper. Cook, stirring, until soft and translucent.

Remove the casing on the sausage and crumble the meat into the pan. Cook, stirring occasionally to break up the sausage, until golden brown. Add red wine and use a rubber spatula or wooden spoon to scrape up any browned bits.

Make the Sugo:
Add garlic, rosemary or sage, crushed red pepper flakes and tomatoes then cook uncovered, stirring occasionally, until the sauce thickens slightly and the flavours meld, about 15-20 minutes.

Boil the Pasta:
Meanwhile, bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook, stirring occasionally, until about 2 minutes short of the pkg directions. Reserve ½ cup pasta cooking water then drain the pasta.

Finish the Pasta:
Discard rosemary or sage and, if needed, stir in reserved pasta water to loosen the sauce. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Add butter and stir until melted.

Serve immediately topped with Parmesan cheese.

Makes 4 servings.