Friday, 12 January 2007

Penne Con Sugo di Salsiccie


2 tablespoons olive oil
8 italian spiced fresh pork sausages meat removed from skins and crumbled
2 small red onions peeled and chopped
2 garlic cloves peeled and chopped
2 smaii dried chillies crumbled
2 bay leaves
1/3 bottle red wine (preferably Chianti or Sangiovese)
1 x800g tin peeled plum tomatoes drained
1/2 nutmeg freshly grated
sea salt and freshly ground black pepper
120g parmesan freshly grated
150ml double cream
250g penne rigate


Heat the oil in a large pan and fry the sausage meat stirring and breaking up the pieces. After the juice from the meat has evaporated and the fat begins to run add the onion, garlic, chill and bay leaves. Cook gently for almost 30 minutes until the onions are brown. Add the wine increase the heat and cook until the wine evaporates.

Now add the tomatoes lower the heat and simmer gently until you have a thick sauce about 45-60 minutes will do but 2 hours, with the occasional dribble of water will make for a richer creation. Season with nutmeg, salt and pepper (add plenty of pepper if the sausages were not spicy) and add the parmesan and cream.

Cook the penne in a generous amount of boiling salted water then drain well. Add the penne to the sauce combine and serve.

Taken from the River Cafe Cookbook - Rose Grey and Ruth Rogers.

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