Pasta Shells With Spicy Sausage Red Sauce

"In ' On Top of Spaghetti...' by Johanne Killeen and George Germon"
 
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Ready In:
1hr 30mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Combine the sausage, onions, garlic, and fennel seeds in a bowl with 1 1/2 cups cold water.
  • Break up the meat with your fingers or two forks, combining it with the other ingredients.
  • Cover and refrigerate for at least 30 minutes or up to several hours.
  • Transfer the sausage mixture to a large, heavy saucepan with a lid (an enamel coated cast-iron pot is ideal).
  • Stir in the cayenne and salt, and add in the olive oil.
  • Bring to a boil and cook, stirring often, over medium heat until all the water has cooked away and only the oil remains to moisten the ingredients.
  • Add the tomato juice, cover, and bring to a boil.
  • Decrease heat and gently simmer 30 minutes with the lid slightly ajar.
  • Bring a large pot of water to a boil.
  • Add a generous amount of salt and drop in the pasta.
  • Cook, stirring often, until al dente; drain the pasta and transfer to a heated serving bowl.
  • Ladle on enough sauce to generously coat the pasta with a little puddle on the bottom.
  • Sprinkle over the Parmigiano-Reggiano and toss.
  • The cheese will thicken the sauce.
  • If seems dry, add more sauce.
  • Serve immediately with extra sauce and cheese passed at the table.

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