Tagliatelle with sausage marinara

This ain’t your mama’s spaghetti. Not unless your mama is Mario Batali, who learned this at the hand of my Uncle Gary, that is.

Fresh, uncured Italian pork sausage, heirloom tomatoes, elephant garlic, sweet hatch onion, fresh egg tagliatelle, hot pepper paste, fresh and dried herbs.

Heat a little olive oil and European butter in a skillet and saute the onions and dried basil and oregano until it begins to caramelize.  Add the garlic and saute another 30 seconds.  Don’t burn the garlic, or you’ll have to start over.

Pulse half the tomatoes in a food processor (or chop by hand if you prefer) and add to the pan.  Let cook until nearly dry, then add the wine.  An un-oaked, soft Italian is best. Using a wooden spoon, scrape the fond from the bottom of the pan so that it adds a slight roasted flavor to the sauce.  If you’re using a non-stick pan you will not have any fond, and your sauce will not be as good.

This would be a good time to start the pasta.  I’ve added turmeric for its color and medicinal properties.

Add the other half of the tomatoes, freshly ground pepper and hot pepper paste. Our sauce now contains both smoky and fresh tasting tomatoes.

Toss in the pasta and fresh herbs. I’m using opal basil, oregano and flat leaf parsley.

Top with some Grana Padano Stravecchio and serve with a multigrain ficelle with olive oil and balsamic.

Somebody get me a stretcher!

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