Spaghetti with Fresh Soppressata Recipe


  • 1 teaspoon ground fennel
  • ½ teaspoon coarsely ground black pepper
  • ½ teaspoon crushed red pepper
  • ¼ cup extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 celery rib, finely chopped
  • + 9 more ingredients
    • One 28-ounce can plus one 14-ounce can whole peeled tomatoes, crushed, with their liquid
    • 4 garlic cloves
    • 1 1/3 cups dry white wine
    • 1 pound sweet Italian sausage, casings removed
    • Salt
    • 1 pound spaghetti
    • ½ cup freshly grated Parmigiano-Reggiano cheese
    • ¼ cup chopped basil
    • ¼ cup chopped flat-leaf parsley

In a blender, puree the garlic with 1/3 cup of the white wine. Transfer the mixture to a medium bowl. Add the sausage, fennel, black pepper and crushed red pepper and knead lightly to combine. Cover with plastic and refrigerate overnight. In a large, deep skillet, heat the olive oil. Add the sau...

View full recipe at SpringPad


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