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Pasta Alla Calabrese

This recipe is for Chef Sergio's Pasta alla Calabrese. It provides flexibility to substitute ingredients like shrimp for sausage or adding more basil if desired. The recipe calls for olive oil, Italian sausage, garlic, onion, white wine, roasted red peppers, San Marzano tomatoes, basil, chili flakes, butter, pecorino cheese, and pasta. The sausage is cooked with onions and garlic then red pepper sauce, tomatoes, and basil are added to simmer. Pasta is cooked separately then combined with the sausage mixture along with butter and cheese to create a creamy, smooth dish.

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Sergio Vitale
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153 views1 page

Pasta Alla Calabrese

This recipe is for Chef Sergio's Pasta alla Calabrese. It provides flexibility to substitute ingredients like shrimp for sausage or adding more basil if desired. The recipe calls for olive oil, Italian sausage, garlic, onion, white wine, roasted red peppers, San Marzano tomatoes, basil, chili flakes, butter, pecorino cheese, and pasta. The sausage is cooked with onions and garlic then red pepper sauce, tomatoes, and basil are added to simmer. Pasta is cooked separately then combined with the sausage mixture along with butter and cheese to create a creamy, smooth dish.

Uploaded by

Sergio Vitale
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Chef Sergio’s Pasta alla Calabrese

The beauty of this recipe is that you can easily play around with it. Don't have sausage? Use shrimp instead.
Have lots of basil? Add more!

INGREDIENTS

§ 1 tablespoon extra virgin olive oil


§ 1 pound Italian sausage, sweet or hot
§ 3-4 garlic cloves, minced
§ ½ medium white or yellow onion, finely diced
§ 2 tablespoons dry white wine (pinot grigio is ideal, drink the rest!)
§ 1 cup roasted red peppers (or half the jar included in the Gift Box)
§ 1 can Strianese San Marzano Tomatoes
§ 1/4 cup chopped fresh basil
§ Pinch Chili flakes/Red pepper flakes (optional)
§ 1 tablespoon butter (optional)
§ ¼ cup grated pecorino cheese (fulvi or locatelli is recommended)
§ 1 pound Mancini pasta

METHOD
1 Heat a large pot of salted water (at least 1 tablespoon salt per 2 quarts of water—the water should taste
like the sea!). Bring to a boil. Use an abundant amount of water and do not add oil to the water!
2 Prepare the Roasted Red Peppers and Tomatoes In a blender or food processor, place the roasted red
peppers and the San Marzano tomatoes and puree until smooth. Set aside.
3 Make the sauce. While the water is heating, prepare the sausage: remove the sausage from the casings
(discard the casings). Heat the olive oil in a very large sauté pan on medium heat. Add the sausage, breaking it
up into bits with your fingers as you add it to the pan or with a wooden spoon once it's in the pan. Cook until the
sausage starts to brown. Add the diced onions and red pepper/chili flakes and cook for 2-4 minutes. Add the
garlic and cook for another 1-2 minutes (don’t let the garlic brown). Add the white wine and stir. Mix in the
reserved roasted red pepper / San Marzano tomato puree and the basil. Stir to combine, lower the heat to low,
and simmer for 12-15 minutes, stirring occasionally. Set aside.
4 Cook the pasta: Once the pasta water is boiling, add the pasta to the pot and cook until al dente, or 8-12
minutes, depending on the cut you’ve used. Don’t overcook!
5 Combine pasta and sausage mixture: Reserve ¼ cup of the pasta water and set aside. Drain the pasta,
add the pasta to the large sauté pan with the sausage mixture and toss over high heat. Add the reserved pasta
water, butter, and pecorino cheese and toss vigorously until amalgamated, shiny/creamy, and smooth. Serve
immediately!

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