Pasta, Sausage & Fiore Sardo
A traditional robust dish from Sardinia with cheese, sausage and pasta.
- Bucatini or Perciatelli pasta · 12 ounces
- Italian sausage · 3/4 pound
- tomato puree · 12 ounces
- shallots · 2
- Fiore Sardo cheese · 2 ounces
- water · 1 gallon
- extra-virgin olive oil ·
- salt to taste ·
- Herbie's Pepper Black Asta (ground) · 1/2 teaspoon
- Joy Sauvignon Blanc · 1 cup
Peel and shell the sausage then peel the shallots and finely chop them.
Pour a tablespoon of oil in a pan, add the copped shallots and brown them for 3 minutes on low heat.
Add the sausage and cook on high heat for 2 minutes then pour the white wine in and let it evaporate.
Add tomatoes and thyme and cook on low heat for 30 minutes then remove from the heat and sprinkle with pepper.
Cut the Fiore Sardo cheese into thin slices.
Pour the water in a pot and bring it to a boil then add two pinches of salt and add the bucatini.
Cook according to the indicated cooking time and drain the pasta.
Put the pasts in the pan with the sauce and cook on medium heat for 2 minutes, mixing thoroughly then sprinkle with the Fiore Sardo slices and serve hot with Joy Sauvignon Blanc for a whit wine or Entice Cuvee for a her wine.
Bucatini is also known as Perciatelli . It is a thick spaghetti-like pasta with a hole running through the center. If you cannot find it just substitute Pene pasta or any other "tube" pasta.