Salsicce Al Pomodoro Recipes

PASTA POMODORO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
• Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
• Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

GNOCCHI CON SALSICCE, RUCOLA E POMODORO SECC

Steps:

• Heat the 1 tablespoon of olive oil in a skillet over medium-high heat. Add the garlic, onion and sausage, seasoning the meat with salt and pepper as desired. As you saute, break the sausage into small bite size pieces with your spoon.
• In the meantime, boil water in a pot to cook the gnocchi according to package instructions (probably 2-3 minutes or until the pasta floats). Remove from the heat.
• In a blender, blend together the basil (leaves only), 1/2 cup of water from the gnocchi pot, 1/2 cup olive oil and half and half.
• Drain the gnocchi.
• When the sausage is fully cooked, add the drained gnocchi and blender sauce to the skillet as well as the arugula and sundried tomatoes. Reduce heat to low and stir until the arugula wilts. Remove from heat and serve.

SALSICCE AL POMODORO

Steps:

• Divide the sausage into links, if necessary, and prick them in several places with the point of a sharp knife. Arrange the links in a deep 10-inch skillet or sauté pan and place over medium heat with the olive oil. Turn the sausage in the hot pan and, as some fat accumulates, increase the heat slightly and brown the sausage lightly all over. This takes about 10 minutes, adjusting the heat as necessary so the fat and the eventual brown film in the pan do not burn. Pour or spoon off all the fat in the pan.
• Pass the tomatoes through a food mill directly into the pan with the sausage. Season with hot pepper flakes. Salt is generally not necessary because the sausages are well seasoned. Simmer gently for 30 to 35 minutes, until the sausages are cooked through and the sauce has thickened.
• Use the sauce for spaghetti or ziti (there should be enough for 12 ounces) and pass the grated cheese. Serve the sausage as a separate course with broccoli, broccoli di rapa, spinach, or another green vegetable.