I recently ordered Salsiccia at the Riverside Restaurant in Hood River, Oregon. It was really good, and I decided that I would try to make it at home. I searched the Internet and came up with a recipe that was rated at a "Beginner" level. Using a photo of the restaurant menu to double-check the ingredients, I made a few edits and came up with this recipe which is easy and crazy good.
- 2 tablespoons extra-virgin olive oil
- 1/2 medium yellow onion or 1 shallot, diced
- 1 cup sweet peppers (chopped)
- kosher salt and Freshly ground black pepper
- 1 pound fresh (uncooked) Italian-style turkey or pork sausage, ground (not links)
- 1/3 cup dry red wine
- 4 garlic cloves minced
- 1 tsp dried rosemary
- 1 pinch crushed red pepper flakes (optional)
- 24 ounces can crushed or pureed tomatoes
- 12 ounces fusilli pasta
- 2 tablespoons unsalted butter
- Ricotta Salata or Pecorino cheese or parmesan or smoked Ricotta Salata or smoked Mozzarella or Scamorza, finely grated
- Shredded basil for topping
InstructionsStart the water and cook the pasta according to the directions on the package while working on the sauce. Cook, drain, and rinse with cool water to stop the cooking and then set aside until needed if it finishes before the sauce.
Heat olive oil in a large, nonstick skillet over medium heat. When the oil shimmers, add the onion and peppers, season with salt and freshly ground black pepper, and cook, stirring, until soft and translucent. Add the sausage to the pan and cook, stirring occasionally to break it up, until brown. Add red wine, and use a rubber spatula or wooden spoon to scrape up any browned bits.
Add garlic, rosemary, crushed red pepper flakes (if using), and tomatoes then cook uncovered, stirring occasionally, until sauce thickens slightly and the flavors meld, about 15 to 20 minutes.
Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Add butter and stir until melted. Serve immediately topped with cheese and shredded basil.