Busiate is a kind of long curly pasta, a specialty of Sicily.
‘Salsicce’ is a gourmet Italian sausage. You recognize it straight away by its’ fennel taste.
The Italians like to use the sausage meat (and discard the skin) in their pasta sauces and other dishes.
I tried it out myself and indeed, as the sausage has a perfect blend of herbs and spices, it can flavour up any dish beautifully.
Before leaving for a sail around the Egadi islands, a marine national park at the West side of Sicily, I did some provisioning in Trapani (mainland Sicily). I found a local butcher, who wasn’t going to let me go without buying his signature ‘Salsicce’. A wonderful forced buy!
I also bought a wonderful cookbook. It had all the specialty dishes of Sicily and even of those small islands we were discovering. The only inconvenience was that it was written in Italian…. By comparing it to my French vocabulary and a good dose of guessing, I came up with this lovely pasta dish.
Our friends on board kept on saying how tasty it was.
I hope you will enjoy it too!
BUSIATE WITH WHITE WINE RAGU OF ‘SALSICCE’
What do you need?
• 500 gram ‘Salsicce’ Italian gourmet sausage with fennel
• 5 ripe grape tomatoes (+/- 500 gram)
• 1 small zucchini
• 1 sprig of celery (without leafs)
• 1 small carrot
• 1 red onion
• ½ litre of dry white wine
• 500 gram of pasta (Busiate, Spaghetti, Linguini, Rigatoni)
• Olive oil
• 1 tsp. ‘Piment d’Espelette’ (alternatively, use a dash of Tabasco)
• ½ tsp. dried rosemary
• Freshly grated Parmesan cheese to serve with (+/- 150 gram)
Chop the onions finely.
Peel and dice the carrot as small as possible.
Rinse the sprig of celery and cut into similar sized cubes.
Wash the tomatoes. Chop roughly.
Rinse the zucchini. With a potato peeler, slice in thin slivers.
Squeeze the meat out of the sausages. Discard the skin.
In a deep pot with lid, heat a splash of olive oil. (3 tbsp.)
Sauté the onion on a high heat.
When translucent, add the carrot and celery. Stir. Turn the heat down to medium.
Put the lit on top and let it simmer a couple of minutes.
Remove the lid and add the tomatoes. Stir. Place the lid back and let it simmer for 5 minutes.
Deglaze with a glass of white wine. Stir. Add the rosemary, the ‘piment’, pepper and salt.
Turn the heat to low and let it simmer with the lid on for 5 minutes. Check every 5 minutes to make sure it’s not burning. Stir and add the wine bit by bit.
Take a frying pan and bake the sausage meat in a little olive oil. Stir and make small with a fork while baking. Once done, add to the vegetable blend.
Add the rest of the wine, give it a good stir and let it simmer on a low heat for another 20 minutes.
In the meantime boil water for the pasta and cook following the instructions on the package. Drain the pasta.
After 20 minutes, add the zucchini. Stir. Simmer for another 2 minutes.
Take away from the heat.
Serve the pasta in big bowls with the Ragu and grated Parmesan on top.
© Magali Schockaert and Gourmetonboard.com, 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.