Paccheri, salsiccia e vino

(Photo@TheFoodTraveller.com - Nikon D200)

A sauce for pasta based on sausage is something too normal to post for an italian. However, to try and make the same outside Italy ... well, it is a challenge as it seems that Italian sausages have some spices (like cumin seeds) nobody else likes in them. What to do ?! Add the spices directly in the sauce? Yes ... erg, actually no. I simply changed the recipe adding some red wine (as in the bolognese) and some hard ricotta (as in the purple string bean sauce). Nice!!!

Serves: 3
FlexiPoints: 9

Suggested wine: despite looking like a red wine dish, I would suggest a white wine like a falanghina. Red wine tends to magnify out the hot chilli!

Ingredients:
- 300g paccheri pasta
- 2 half-pork half-beef sausages (300g)
- 2 garlic cloves
- 200ml red wine (possible aged in american oak)
- 200ml vegetable stock
- 2 400g cans of plum tomatoes
- 1 dried chilli
- Oil, salt and hard ricotta cheese.

How-to:
1. Remove the skin from one sausage. Chop both sausages.
2. Clean and chop the garlic cloves in big pieces.
3. Sauté in hot oil and medium heat the garlic and the broken chilli for 2’. Add the sausage and keep cooking stirring well until the meat has not fully taken color. Do not worry if it sticks at the bottom of the pan, just be careful that the garlic does not get burnt.
4. Add the plum tomatoes and the stock. Season with salt and 1 tbsp of oil. Bring it to boil and let it simmer for 10’. Add the wine and let simmer until reduced to about half. This might take up to 60’ or 90’ depending on the stove and the used pan. Use a potato masher to break up the tomatoes and (a bit) the sausage while it simmers.
5. Let the sauce rest (ideal overnight).
6. When it is time to eat, warm up the sauce on gentle heat and boil the paccheri. Serve the paccheri with the sauce and some grated hard ricotta on top.