Spaghetti with Fresh Soppressata Recipe

Name: Spaghetti with Fresh Soppressata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 garlic cloves; 1 1/3 cups dry white wine; 1 pound sweet Italian sausage, casings removed; 1 teaspoon ground fennel; 1/2 teaspoon coarsely ground black pepper; 1/2 teaspoon crushed red pepper; 1/4 cup extra-virgin olive oil; 1 small onion, finely chopped; 1 small carrot, finely chopped; 1 celery rib, finely chopped; One 28-ounce can plus one 14-ounce can whole peeled tomatoes, crushed, with their liquid; Salt; 1 pound spaghetti; 1/2 cup freshly grated Parmigiano-Reggiano cheese; 1/4 cup chopped basil; 1/4 cup chopped flat-leaf parsley

Servings: persons

4 garlic cloves
1 1/3 cups dry white wine
1 pound sweet Italian sausage, casings removed
1 teaspoon ground fennel
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 celery rib, finely chopped
One 28-ounce can plus one 14-ounce can whole peeled tomatoes, crushed, with their liquid
Salt
1 pound spaghetti
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped basil
1/4 cup chopped flat-leaf parsley

1
In a blender, puree the garlic with 1/3 cup of the white wine.
2
Transfer the mixture to a medium bowl.
3
Add the sausage, fennel, black pepper and crushed red pepper and knead lightly to combine.
4
Cover with plastic and refrigerate overnight.
5
In a large, deep skillet, heat the olive oil.
6
Add the sausage mixture and cook over high heat, breaking up lumps with a spoon, until lightly browned, 6 to 7 minutes.
7
Add the onion, carrot and celery and cook over high heat, stirring frequently, until softened, about 4 minutes.
8
Add the remaining 1 cup of wine and cook, scraping up any browned bits, until nearly evaporated, about 5 minutes.
9
Add the crushed tomatoes and their juices to the pan and season lightly with salt.
10
Simmer over low heat, stirring occasionally, until thickened and reduced to about 5 cups, about 40 minutes.
11
In a large pot of boiling salted water, cook the spaghetti until just al dente.
12
Drain, reserving 1/2 cup of the cooking water.
13
Add the pasta to the sauce and toss with the grated cheese, basil and parsley.
14
Add the reserved cooking water and toss the pasta over moderately high heat, until nicely coated, about 2 minutes.
15
Serve immediately.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 garlic cloves, 1 1/3 cups dry white wine, 1 pound sweet Italian sausage, casings removed, 1 teaspoon ground fennel, and more.

Yes, Spaghetti with Fresh Soppressata falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti with Fresh Soppressata

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