I love how incredible dishes can be made with a few simple ingredients in Italian cuisine. This dish started off with me realizing I had some homemade marinara in the fridge that I needed to use up. Got me thinking.....Oh-I have fresh Calabrian Italian sausage AND just made some Nduja too and have what was left in the stuffer in the fridge! Perfect!
So here we go...
braised the Calabrian fresh sausage in a pan with enough water to cover the links by half. Poke some holes in the links after the meat sets, then cut the links from the chain. Medium heat low boil until firm. Once the water has boiled off, increase the heat to med.-high and fry links to get some color on them. Move links to outside edge of pan and add sliced onion to middle of pan. this will help to keep splatter down and start caramelizing the onions.
Once sausage has color, remove from pan to cool for slicing. Add sliced garlic. Continue cooking onions until clear and a little brown. Add Nduja and stir in to heat.
Cook 2 minutes then deglaze pan with white wine. Add 1c. marinara and stir in, then add sliced sasuage back to pan. simmer low for 5-10 minutes while you cook the pasta. Serve over pasta...
with fresh grated parmesan reggiano cheese.
Yum! Sooooo Goooood!!!
So here we go...
braised the Calabrian fresh sausage in a pan with enough water to cover the links by half. Poke some holes in the links after the meat sets, then cut the links from the chain. Medium heat low boil until firm. Once the water has boiled off, increase the heat to med.-high and fry links to get some color on them. Move links to outside edge of pan and add sliced onion to middle of pan. this will help to keep splatter down and start caramelizing the onions.
Once sausage has color, remove from pan to cool for slicing. Add sliced garlic. Continue cooking onions until clear and a little brown. Add Nduja and stir in to heat.
Cook 2 minutes then deglaze pan with white wine. Add 1c. marinara and stir in, then add sliced sasuage back to pan. simmer low for 5-10 minutes while you cook the pasta. Serve over pasta...
with fresh grated parmesan reggiano cheese.
Yum! Sooooo Goooood!!!
