GMA Recipe: Lasagne Ricce con Ragu di Salsiccia

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Lasagne Ricce con Ragu di Salsiccia
(Lasagne Ricce with Fresh Sausage Sauce)

From Wanda and Giovanna Tornabene
1996

My uncle Eugenio always looks at the steaming bowl of this pasta as if it were a naked woman. In fact, everyone -- men, women, and children -- loves this pasta -- G.T.

Serves 6 as a first course or 4 as a main course

Ingredients

1/3 cup olive oil

1 cup estratto, or 1 1/2 cups Salsa di Concentrato di Pomodoro or tomato paste

1 1/2 pounds fresh Italian sweer sausage, cut into 1-inch lengths

2 stalks celery, diced

1 small onion, chopped

1/4 teaspoon sugar

Salt and freshly ground pepper

1 pound lasagne ricce (1/2 inch wide, long ribbon-edged pasta) or fettuccine

Freshly grated caciocavallo or pecorino cheese

Directions

Heat the olive oil and estratto or Salsa di Concentrato di Pomodoro or tomato paste in a large saucepan, slowly adding about 1 cup of hot water. Stir constantly, until the estratto has melted and the mixture is smooth. (If substituting Salsa di Concentrato di Pomodoro or tomato paste for the estratto, only 1/2 cup of water is necessary.)

Add the sausage, celery, onion, and sugar. Add enough water to just cover the ingredients and combine well. Season to taste with salt and pepper and simmer for 1 hour.

Bring 4 quarts of water to a rolling boil. Stir 1 1/2 tablespoons of salt and add the pasta. Cook until al dente, or just tender, stirring often.

Reserve 1 cup of the hot pasta water. Drain the pasta and transfer to a serving bowl. Add the sauce and toss well, adding a little pasta water, if a thinner sauce is desired. Pass the caciocavallo or pecorino.

From La Cucina Siciliana di Gangivecchio by Wanda and Giovanna Tornabene with Michele Evans, Knopf, 1996_1996

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