Total Steps
8
Ingredients
18
Tools Needed
1
Ingredients
- 1.5 cup grated <a href="/food/3YJCVG5K/pecorino-romano">pecorino Romano</a> <a href="/food/TX5HB7FP/cheese">cheese</a> (abt 4 ½ oz)
- 0 (or any wide, flat <a href="/recipe/VXVWB5YQ/noodles">noodles</a>)
- 1.25 pound <a href="/food/XPMSVQXS/pappardelle">pappardelle</a> or <a href="/food/5MBWS8HG/mafaldine">mafaldine</a> <a href="/recipe/3CCZNS
- 0 Freshly-ground <a href="/food/SWV3CGDQ/black-pepper">black pepper</a> to taste
- 0 <a href="/food/7WDLGSY7/salt">Salt</a> to taste
- 2 tablespoon <a href="/food/3XTHR638/butter">butter</a> - (¼ <a href="/recipe/674TVKM7/sticks">stick</a>)
- 0 (abt 4 medium-large <a href="/food/8X4J45TL/tomatoes">tomatoes</a>)
- 2 cup <a href="/recipe/FFXBMT3V/diced-tomatoes">diced tomatoes</a>
- 5 cup canned crushed <a href="/food/8X4J45TL/tomatoes">tomatoes</a> with added puree
- 1 cup dry <a href="/food/Q67GD8BS/white-wine">white wine</a>
- 6 lrg <a href="/food/FQRPFPP6/garlic-clove">garlic cloves</a> chopped
- 0.25 cup chopped fresh <a href="/food/LC2JZ743/oregano">oregano</a>
- 1.5 cup chopped fresh <a href="/food/7KHW5QYZ/basil">basil</a>
- 3 cup chopped <a href="/food/YCPMHNRB/onion">onions</a>
- 1.5 pound <a href="/food/5VPPLRDH/mushrooms">mushrooms</a> thickly sliced
- 0 and crumbled
- 3 tablespoon <a href="/food/NLPYVN22/olive-oil">olive oil</a>
- 2.5 pound Italian sweet <a href="/food/TN2NFGHN/sausage">sausages</a> casings removed,
Instructions
Step 1
Saute sausage in heavy large pot over medium-high <a href="/technique/XZFHRHHF/heat">heat</a> until <a href="/technique/D434P8MH/brown">brown</a>, about 12 minutes. Using slotted <a href="/technique/NX588QBK/spoon">spoon</a>, transfer sausage to large bowl.
Step 2
Add oil to drippings in pot. Add mushrooms and onions; saute until tender and <a href="/technique/D434P8MH/brown">brown</a>, about 15 minutes. <a href="/technique/DRM2WPZ4/stir">Stir</a> in 1 cup chopped basil, oregano, and garlic; saute 1 minute.
Step 3
Add wine; cook until almost absorbed, about 4 minutes. Add sausage and <a href="/technique/LTSH5D6W/crushed">crushed</a> tomatoes; cover and <a href="/technique/GFSF4J5F/simmer">simmer</a> over medium <a href="/technique/XZFHRHHF/heat">heat</a> until <a href="/technique/LXP6HLBF/thickened">thickened</a>, about 25 minutes.
Step 4
Add diced tomatoes and butter; <a href="/technique/GFSF4J5F/simmer">simmer</a> until tomatoes are soft, <a href="/technique/DRM2WPZ4/stirring">stirring</a> frequently, about 15 minutes. <a href="/technique/H7TNTGFZ/season">Season</a> with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper. (Can be made 1 day ahead. <a href="/technique/GZFHJC5K/cool">Cool</a> slightly. <a href="/technique/FK6MC4B6/chill">Chill</a> uncovered until cold, then cover and <a href="/technique/ZSSVQ6FG/refrigerate">refrigerate.</a> Bring to <a href="/technique/GFSF4J5F/simmer">simmer</a> before continuing.)
Step 5
Cook pasta in large pot of <a href="/technique/W7VKDJHH/boiling">boiling</a> <a href="/technique/DPSVTKVY/salted">salted</a> water until tender but still firm to bite, <a href="/technique/DRM2WPZ4/stirring">stirring</a> occasionally. Drain well; return to pot. Pour sauce over pasta; toss to <a href="/technique/6BTCX64M/coat">coat.</a> Add 1/2 cup cheese and 1/2 cup basil; toss to combine. <a href="/technique/H7TNTGFZ/season">Season</a> with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper. Transfer pasta to <a href="/technique/Y6MVNCHX/serving">serving</a> <a href="/technique/QQVZX64Y/dish">dish.</a> <a href="/technique/Y6MVNCHX/serve">Serve</a>, passing remaining cheese separately.
Step 6
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> 8 <a href="/technique/Y6MVNCHX/serving">servings</a>.
Step 7
Comments: "I used to go to central New Jersey frequently on business and always made time to stop at Eccoqui, an Italian restaurant in Bernardsville," writes Bobbi Reed of Denver, Colorado. "Since I no longer travel to that area, I miss the restaurant - and especially the pappardelle con salsiccia."
Step 8
Try any of your favorite pasta shapes with this sauce. Pappardelle or mafaldine - broad, flat noodles with rippled edges - work particularly well.