I have been waiting to make homemade Italian-style sausage for some time now, I just hadn't gotten around to it. In the end, it wasn't really different from making Mexican-style chorizo and every bit as gratifying. Once you try it, you'll likely not buy it anymore, as it is so easy and you can control which flavors are getting in there and how strongly, etc...
Pasta is a staple around here and it always delivers. This one is no exception.
SAUSAGE
2 pork chops, boned, fatback and meat cut in cubes
1 tablespoon fennel seed
1 tablespoon red pepper flakes
1/3 cup pancetta
1 pinch salt
1 pinch pepper
¼ cup parsley
12 leaves sage
PASTA
500 g penne pasta
handful salt
2 glugs extra-virgin olive oil
5 cloves garlic
1 medium onion, diced
1 tablespoon fennel seed
1 tablespoon red pepper flakes
100 milliliters red wine, preferably Sangiovese or Chianti Classico
3 cans chopped tomatoes, with juice
1 tablespoon dried oregano
sea salt and freshly ground black pepper, to taste
Parmigiano-Reggiano, grated, to top
SAUSAGE
Combine the pork, pork fat, red pepper flakes, pancetta, salt, pepper, fennel seed, parsley and sage in a food processor. Pulse to combine and spread the herbs and spices evenly through the meat mixture. If you have a meat grinder, remove the mixture and pass through the grinder.
If not, continue in the food processor until it forms a rough paste with the fat having broken down into smaller pieces.
Roll the mixture into sausage shapes and set aside.
PASTA
Get a pot of water boiling. When boiling, add the salt and cook the pasta according to package directions until al dente. Reserve 1/3 cup of cooking water, and drain the pasta in a colander. Reserve.
(NOTE: Start the pasta water going with about 30 minutes of sauce cooking time left to have the pasta come out ready just at the point when it needs to be added to the sauce.)
In a large pan over medium-high heat, brown off the sausage and any pork bones you may have with a good glug of olive oil. When the sausage has browned, take out of the pot with a slotted spoon and set aside. Discard the bones, if used.
Add the onions, garlic, fennel seed and red pepper flakes to the pot, adding oil if needed. Sweat the onions off for 5-7 minutes, until translucent. Turn the heat up to high and add the wine, deglazing the pan by scraping up any browned bits stuck to the bottom of the pan. Let the wine reduce right down to practically nothing.
Add the tomatoes, oregano, sausage, salt and pepper and bring to the boil. When it starts to bubble, turn the heat down to a simmer. Simmer for no less than 30 minutes, but preferably an hour, with 45 minutes of that time covered. Check the seasoning every 15 minutes or so, adding spices, herbs, salt and pepper as needed.
Add the reserved pasta water to the sauce and stir through. Add the reserved pasta to the sauce and stir through to combine well.
Ladle a few ladles full of pasta and sauce into a bowl. Top with cheese and spicy oil, if desired.
2 pork chops, boned, fatback and meat cut in cubes
1 tablespoon fennel seed
1 tablespoon red pepper flakes
1/3 cup pancetta
1 pinch salt
1 pinch pepper
¼ cup parsley
12 leaves sage
PASTA
500 g penne pasta
handful salt
2 glugs extra-virgin olive oil
5 cloves garlic
1 medium onion, diced
1 tablespoon fennel seed
1 tablespoon red pepper flakes
100 milliliters red wine, preferably Sangiovese or Chianti Classico
3 cans chopped tomatoes, with juice
1 tablespoon dried oregano
sea salt and freshly ground black pepper, to taste
Parmigiano-Reggiano, grated, to top
SAUSAGE
Combine the pork, pork fat, red pepper flakes, pancetta, salt, pepper, fennel seed, parsley and sage in a food processor. Pulse to combine and spread the herbs and spices evenly through the meat mixture. If you have a meat grinder, remove the mixture and pass through the grinder.
If not, continue in the food processor until it forms a rough paste with the fat having broken down into smaller pieces.
Roll the mixture into sausage shapes and set aside.
PASTA
Get a pot of water boiling. When boiling, add the salt and cook the pasta according to package directions until al dente. Reserve 1/3 cup of cooking water, and drain the pasta in a colander. Reserve.
(NOTE: Start the pasta water going with about 30 minutes of sauce cooking time left to have the pasta come out ready just at the point when it needs to be added to the sauce.)
In a large pan over medium-high heat, brown off the sausage and any pork bones you may have with a good glug of olive oil. When the sausage has browned, take out of the pot with a slotted spoon and set aside. Discard the bones, if used.
Add the onions, garlic, fennel seed and red pepper flakes to the pot, adding oil if needed. Sweat the onions off for 5-7 minutes, until translucent. Turn the heat up to high and add the wine, deglazing the pan by scraping up any browned bits stuck to the bottom of the pan. Let the wine reduce right down to practically nothing.
Add the tomatoes, oregano, sausage, salt and pepper and bring to the boil. When it starts to bubble, turn the heat down to a simmer. Simmer for no less than 30 minutes, but preferably an hour, with 45 minutes of that time covered. Check the seasoning every 15 minutes or so, adding spices, herbs, salt and pepper as needed.
Add the reserved pasta water to the sauce and stir through. Add the reserved pasta to the sauce and stir through to combine well.
Ladle a few ladles full of pasta and sauce into a bowl. Top with cheese and spicy oil, if desired.
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