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Spaghetti with Fresh Soppressata
5.0 (1044 reviews)
Italian sausage gets a boost of flavor with wine and fennel seeds to make fresh soppressata in this quick and flavorful pasta recipe.
Total Time120
Servings?
610
Caloriesper servingNutrition Information
610
Calories
20 g
Fat
72 g
Carbs
27 g
Protein
6 g
Fiber
9 g
Sugar
Ingredients
- 4 garlic cloves, grated (about 1 tablespoon)
- 1 1/3 cups dry white wine, divided
- 1 pound sweet Italian sausage, casings removed
- 1 teaspoon ground fennel
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
- 1/4 cup extra-virgin olive oil
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 1 small carrot, finely chopped (about 1/3 cup)
- 1 celery stalk, finely chopped (about 1/4 cup)
- 1 (28-ounce) can whole peeled tomatoes, undrained and crushed
- 1 (14.5-ounce) can whole peeled tomatoes, undrained and crushed
- 1/8 teaspoon kosher salt
- 1 pound uncooked spaghetti
- 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
- 1/4 cup chopped fresh basil, plus small leaves for garnish
- 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
Instructions
- 1Stir together garlic and 1/3 cup wine in a large bowl. Add sausage, fennel, black pepper, and crushed red pepper; stir well to combine. Cover and refrigerate for at least 1 hour or up to 12 hours.
- 2Heat oil in a large skillet over medium until shimmering. Increase heat to high, and add sausage mixture; cook, stirring occasionally to break up clumps, until lightly browned, 6 to 7 minutes. Stir in onion, carrot, and celery; cook, stirring often, until softened, about 4 minutes. Add remaining 1 cup wine; cook, scraping up any browned bits on bottom of the skillet, until wine is nearly evaporated, 5 to 6 minutes. Stir in crushed tomatoes with juices and salt. Bring mixture to a simmer over high; reduce heat to medium-low, and simmer, stirring occasionally, until thickened and reduced by about half, 30 to 35 minutes.
- 3Bring a large pot of salted water to a boil over high. Add spaghetti; cook according to package directions for al dente, about 8 minutes. Drain pasta, reserving 1/2 cup cooking liquid. Stir spaghetti into sauce in skillet; stir in cheese, basil, and parsley. Add reserved cooking liquid, 1/4 cup at a time, if needed to thin sauce to desired consistency. Increase heat to medium-high; cook, stirring often, until sauce clings to pasta, about 2 minutes. Garnish with additional basil and parsley. Serve hot. Fruity, peppery Sangiovese.