by Aliwaks
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A&M's Testing Notes:
Expand CollapseAliwaks's Notes:
Expand2 large cans whole San Marzano tomatoes (look for DOP or is it DOC I can't remember) Ask a question about this ingredient
4 tablespoons olive oil Ask a question about this ingredient
1 bay leaf (pref fresh) Ask a question about this ingredient
1 cup diced fresh fennel (reserve the fronds for garnish) Ask a question about this ingredient
4 cloves garlic, peeled and smashed Ask a question about this ingredient
1/2 tablespoon red pepper flakes, or to taste Ask a question about this ingredient
1 pound sweet or hot (or both) Italian sausage with fennel seeds Ask a question about this ingredient
1/2 cup defrosted petit pois Ask a question about this ingredient
1 pound rigatoni (large ridges) Ask a question about this ingredient
1 pint fresh ricotta Ask a question about this ingredient
1/4 pound ricotta salata Ask a question about this ingredient
Run the tomatoes through a food mill and discard the peels and seeds. (You can puree them in a blender or food processor if you don't have a mill.)
Ask a question about this stepHeat the olive oil gently in a large heavy saucepan over medium low heat. Add the bay leaf, fennel, garlic and red pepper flakes (for a milder sauce, you can add these at the end). Season with salt and pepper and saute until the fennel is soft and ever so slightly brown at the edges.
Ask a question about this stepAdd the tomatoes, stir, and lower the heat to low. Cook gently, stirring every so often, for 2 hours.
Ask a question about this stepIf you have a grill or grill pan, grill the sausages whole, then slice into 1/2-inch rounds. Alternatively, you can rub them with a bit of olive oil and roast in the oven on a sheet tray at 400 for 10 to 12 minutes, and then slice into rounds.
Ask a question about this stepWhen the sauce is reduced, cook the pasta according to the package directions (but probably you should add the pasta to rapidly boiling, highly salted water; then once it comes back up to a boil, cook for 8 to 10 minutes). Retain 1 cup of pasta water and drain the pasta.
Ask a question about this stepPour two-thirds of the sauce into a large saute pan, add the sausage and heat through over medium heat.
Ask a question about this stepAdd the warm pasta to the sauce, plus about 1/2 cup of pasta water (more if you think you need it). Saute, turning with tongs and shaking the pan until the sauce has been absorbed into the pasta. Add the peas at the last minute.
Ask a question about this stepServe with a HEAPING dollop of cold ricotta cheese and shavings of ricotta salata. Garnish with fennel fronds.
Ask a question about this stepThis was great! Loved the ricotta salata!
It is DOP (Denominazione di Origine Protetta) for agricultural products like parmigianno-reggiano, prosciutto di parma and balsamico tradizionale di modena and DOC or DOCG for wines. I would be remiss if I didn't remember this...If you are ever in Bologna, check out "Italian Days Food Experience" with Alessandro (#1 on tripadvisor.com)...and you'll never forget which is which again. We had a wonderful day with him touring all of the cheese, meat, vinegar and wine productions.
This was last night's dinner! And it was wonderful. Thanks for giving us a great go-to pasta for any night of the week!
Had this for dinner last night and it was excellent. Even my Picky Pete son loved it. I made my own ricotta, (a first for me) and wondered why I hadn't been eating ricotta with my tomato sauce all along! It was tasty without being overwrought and will be a regular in my meal rotation. Congrats!
Made it for dinner. Every one happy bellies and big smiles. Thank you for a great recipe!
Good Luck Aliwaks. I agree, your main course and Louisa's cake would make a lovely pair.
Am just off to the store - this will be our dinner tonight. It sounds incredible - maybe I'll make the ricotta cake for dessert. I agree with you, Aliwaks, I think it will make the perfect meal.
The combination of your pasta and Louisa's cake made a delicious meal. Your sauce was fantastic...and I will pass along the greatest complement of all - the children all had seconds. (Note: we left off the red pepper and served it at the table...I really like the way the cold cheese tempers the heat of the red pepper).
My family LOVED this last night - they could not stop telling me how great it was. Only simmered for 40 minutes, and it still came out wonderfully. Thanks for submitting this amazing recipe!
You guys! aw shucks, thank for all the good thoughts... I love that you're all gonna make this its like I'm having you over for dinner on a Sunday (which I would totally do except I only have like 6 chairs)
Oh yum, Aliwaks! Congrats on being a finalist. Looking forward to enjoying this soon!
STOP! You're making me VERY hungry. I think I'm making this sauce tonight.
Like a great composed salad, this is a great composed pasta. The refrigerator could be a source of backup ingredients if you didn't have peas or ricotta salada, or any kind of sausage would work just as well. A great go to recipe.
Indeed! In fact last time I made this ( it's an everyother week kind of thing) I threw in some defrosted frozen artichoke hearts. Yum! And have made same sauce with chicken thighs also yum.
I love the one-two punch of fresh ricotta and ricotta salata here. And you know you had me at fennel ;) Congrats, Aliwaks!
Congrats.
This looks like it is going to be a permanent addition to the dinner rotation for sure. Congratulations!!!
So agree on the cold ricotta and the hot sauce! Got my vote.
Congratulations! I love the simple combination of full flavors, colors, and textures.
This looks wonderful. It's simple but with a strong attention to flavor. Congrats on being a finalist this week!
Why yes, I do know exactly what I'm cooking for dinner tonight. This sounds stupendous! Congrats on being a finalist, Aliwaks.
Made this last night - sans peas because we didn't have any - and it was great! Love at first bite! :)
This looks amazing! can't wait to try it. Congrats!
Congrats, Aliwaks! This sounds like a perfect supper to me!
This sounds simple and delicious.
-- Are they the big cans (28 oz) or the little cans (15 oz)?
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
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The pasta ingredients: rigatoni, sausage, canned tomatoes, fresh ricotta, fennel, ricotta salata, red pepper flakes, bay leaf, garlic and peas.
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Amanda clutches the garlic with glee.
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This recipe calls for a food mill -- if you don't have one, you can whizz the tomatoes in a food processor or blender to puree them.
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Some days, we overlook minor details like removing the skin from crushed garlic cloves. Luckily, it's usually no big deal.
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Amanda gets groovy on her way to the stove.
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She nonchalantly dusts the pot with red pepper flakes as if they were salt -- this sauce packs some heat.
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Instead of onion, carrot and celery, Aliwaks's tomato sauce starts with a fragrant base of fennel and garlic. We like her style!
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Our milled tomatoes went into the pot, and we let the sauce gently reduce for a couple of hours, intensifying the flavor.
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Meanwhile, we browned some nice, fat sausages in a cast iron pan.
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Once the sauce had thickened, we cut the sausages into rounds and tipped them in.
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Rigatoni: an underappreciated pasta shape. Until now.
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Aliwaks wisely has you reserve some pasta water to thin the sauce as needed.
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The peas go in right at the end, just to warm through.
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We shaved our ricotta salata with a peeler. It worked very nicely.
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Mangia!
Made this tonight - it was delicious! We loved it. Thanks!