Penne with sicilian shepard's sauce

1 servings

Ingredients

Quantity Ingredient
Top 1/3 of 3 large celery stalks with
; leaves
1 medium Carrot
10 larges Fresh sage leaves
1 Tightly packed teaspoon fresh Italian
; parsley leaves
2 tablespoons Robust extra-virgin olive oil
1 Thick slice salami; (such as soppressata
; or Genoa), coarsely
; chopped (1/8-inch)
2 mediums Onions; cut into 1/2-inch
; dice
Salt and freshly ground black pepper
2 larges Cloves garlic; minced
Generous pinch to 1/4 teaspoon hot red; or to taste
; pepper flakes
¾ cup Dry red wine
1 tablespoon Tomato paste
1 And 1; (14-ounce) can whole
; tomatoes, both
; thoroughly drained
; (28-ounce)
1 pounds Penne rigate or bucatini
6 quarts Boiling salted water
1 pounds Creamy whole-milk ricotta; (sheep's milk if
; possible)

Directions

Mince together the celery and carrot, adding the herbs towards the end to chop only coarsely. Heat the oil in a 12-inch skillet over medium-high heat. Add the salami and cook to release a little of its fat. Stir in the minced celery blend, the onions, a little salt, and a generous amount of black pepper. Turn the heat down to medium and saute to golden brown.

Stir in the garlic and hot pepper, cooking a few minutes. Add the wine and slowly simmer the mixture until it is almost completely reduced, scraping up the brown bits at the bottom of the pan. Stir in the tomato paste and cook 1 minute. Add the tomatoes, crushing them with your hands as they go into the pan. Cook, uncovered, at a lively bubble (turn the heat up if necessary), stirring and scraping down the sides of the pan with a spatula.

Cook 10 minutes, or until thick. Taste for seasoning, cover, and remove from heat.

Meanwhile, cook the pasta in rolling boiling water, stirring often, until slightly underdone. Drain in a colander.

Add the pasta to the sauce and toss together over medium heat for 2 to 3 minutes, tasting for hot pepper and salt. Spread about ⅓ of the pasta in a heated serving bowl and daub with a third of the ricotta. Layer in more pasta and ricotta, then the remaining pasta, finishing with a few spoonfuls of ricotta. Serve hot.

Yield: 4 to 6 servings

Converted by MC_Buster.

Per serving: 322 Calories (kcal); 5g Total Fat; (21% calories from fat); 8g Protein; 35g Carbohydrate; 15mg Cholesterol; 520mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 5½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9390 Converted by MM_Buster v2.0n.

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