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Strozzapreti alla Calabrese

Strozzapreti pasta and spicy Italian sausage, served in a hearty red sauce, topped with freshly grated Parmigiano Reggiano cheese, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 8

Ingredients

CALABRESE SAUCE:

  • 1/4 c. olive oil
  • 1 c. finely diced onion
  • 1 lg. carrot peeled and finely diced
  • 1 lg. stalk celery finely diced
  • 1/2 lg. red bell pepper seeded and finely diced
  • 4 cloves garlic peeled and pressed
  • 1/2 lb. ground pork
  • 1 c. red wine
  • 1 (28 oz.) can crushed tomatoes
  • 1 1(4.5 oz.) can crushed tomatoes
  • 1-2 tsp. red pepper flakes (depends on how hot you like it)
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2 bay leaves

SAUSAGE LINKS:

  • 1 lb. Italian hot sausage links

PASTA:

  • 1 lb. strozzapreti pasta

GARNISH:

  • 2 T. capers
  • Freshly grated Parmigiano Reggiano cheese for sprinkling

Instructions

  • CALABRESE SAUCE: Heat the olive oil in a large Dutch oven or sauce pot over medium heat. Add the finely diced onions, carrots, celery, and red pepper. Sauté until the vegetables begin to soften, about 10 minutes. Add the garlic and sauté for another minute. Remove the veggies to a bowl or plate and set aside.
  • Add the ground pork to the pot. Break up the ground pork and cook until browned about 5 minutes. Add the red wine to the pot scraping up any sausage bits from the bottom of the pan.
  • Add the veggies, crushing tomatoes, red pepper flakes, salt, pepper, and bay leaves to the pot, stir well, and cover. Simmer the sauce on low heat for 1 hour.
  • Meanwhile, cook the sausage links and pasta.
  • SAUSAGE LINKS: Place the Italian sausage links in a large skillet over medium heat. Add about a 1/2-inch of water to the skillet. Bring to a simmer and cover. Simmer for 10-12 minutes. Remove the lid and continue to simmer until the water evaporates turning the sausages frequently until browned. Remove the sausages to a plate to cool. Once cooled, thinly slice into coins.
  • PASTA: About 15 minutes before the sauce is done, cook the pasta in a large pot of salted boiling water according to the package instructions for al dente, about 7-9 minutes, and drain.
  • TO ASSEMBLE: Remove the bay leaves from the calabrese sauce. Add the pasta, sliced sausage links, and capers to the pot, gently stir to combine.
  • Serve immediately in bowls garnished with freshly grated Parmigiano Reggiano cheese, Enjoy!