Pasta al Sugo Pecorino
Serves 4 to 6
My wife and I tasted this dish in a small roadside trattoria between Rome and Montalcino, in Tuscany. The waiter was rude, the wine tasted like water, and we had to wait forever for the food. But once it arrived, it made everyone forget everything.
4 tablespoons olive oil
1 cup chopped onion
5 large cloves garlic, thickly sliced
1/4 teaspoon red pepper flakes
8 ounces salami, cut into 1/4-inch dice
1/2 cup white wine
1-1/2 cups chicken stock
1 cup heavy cream
1/2 teaspoon freshly ground black pepper, plus additional for garnish
1 pound penne, ziti, or orecchiette
4 ounces freshly grated Romano cheese
Bring a large pot of salted water to a boil. Heat the oil in a large skillet or sauté pan over medium-high heat. Add the onion, garlic, and red pepper flakes, and sauté until the onion is tender, 5 to 6 minutes. Add the salami and cook for 2 to 3 minutes. Pour in the wine, stir, and reduce the liquid by half, simmering for about 2 minutes. Add the stock, cream, and 1/2 teaspoon pepper. Bring the sauce to a boil, reduce the heat to medium, and simmer until thickened to a sauce consistency, about 15 minutes.
While the sauce is reducing, cook the pasta in the boiling water according to package directions. Drain, and return the pasta to the cooking pot. Stir the cheese into the sauce and cook until just melted. Pour the sauce over the pasta and simmer over low heat, stirring constantly, until the pasta is well coated, 1 to 2 minutes. Remove the pan from the heat and turn the pasta out onto a warm serving dish. Sprinkle with additional pepper and serve.
Nick Stellino's Passione
Pasta, Pizza, and Panini
By Nick Stellino
Black and white photographs by Nanci Stellino
G.P. Putnam's Sons, November 2000
368 pages, color, black & white illustrations
Recipe reprinted by permission.
This page created February 2001
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