Jo’s Spaghetti With Sausage And Wine

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 sweet fennel-flavored italian sausages, casings removed (8 oz.)
• 2 cups dry wine
• 1/2 cup firmly packed fresh flat-leaf parsley, leaves only
• 2 teaspoons fennel seeds (optional)
• 2 large garlic cloves, peeled and trimmed
• 1/2 teaspoon sea salt
• 1/2 cup extra virgin olive oil
• fresh ground black pepper
• 1 lb dried spaghetti
• 4 tablespoons freshly grated pecorino romano cheese, plus more to pass at the table

Recipe

• 1 add sausages, wine, and 2 cups cold water to a mixing bowl; break up the sausages with your fingers or two forks.
• 2 cover and refrigerate for at least 30 minutes or up to several hours.
• 3 bring a large pot of water to a boil for the pasta.
• 4 finely chop the parsley, fennel seeds (if you wish), garlic, and salt together on a cutting board.
• 5 transfer to a large straight-sided saute pan; add in the olive oil and cook over med-high heat until the garlic is golden.
• 6 add in the soaked sausage meat with the wine and water; bring to a boil and reduce the liquid by half.
• 7 grind in as much black pepper as you like; set aside over very low heat.
• 8 generously salt the pasta water and drop in the spaghetti; cook/stirring often, until al dente; drain pasta, reserving about 1 cup of the pasta water.
• 9 transfer the spaghetti to the saute pan and toss.
• 10 if it seems dry, add some of the reserved pasta water, a tablespoon at a time, until the spaghetti is well coated and moist.
• 11 add the pecorino romano; toss again; serve immediately in heated bowls; pass extra cheese at the table.