Cialledd Alla Contadina Recipes

CLASSIC CONTADINA® SPAGHETTI SAUCE

Steps:

• Combine sausage, onion and garlic in a large skillet. Cook over medium-high heat 4 to 5 minutes or until sausage is no longer pink inside, stirring to break up sausage.
• Stir in crushed tomatoes, tomato sauce, mushrooms, oregano, basil, salt, sugar.
• Bring to a boil. Reduce heat to low; cook, uncovered, 30 minutes. Serve over hot cooked pasta.

TAGLIATELLE CONTADINA WITH SILVANO

Steps:

• Bring a large pot of water to a boil. Meanwhile, using a sharp knife, chop sage and rosemary together into a thick paste; set aside. Remove the casings from the sausages, and knead them together by hand.
• In a large saute pan wide and deep enough to hold all the ingredients, heat olive oil over medium heat. Add sausage, and cook, using a spatula to break up the sausage, until browned, about 5 minutes.
• Add sage-and-rosemary mixture, 3/4 cup cream, and tomatoes to the sausage. Cook, stirring, 2 minutes. Add peas, and cook, 1 minute. Add butter, and gently stir until incorporated. Season with salt and pepper. Stir in Parmigiano-Reggiano cheese and the remaining 2 tablespoons heavy cream. Cook until heated through, about 1 minute.
• Add salt and tagliatelle to the boiling water, and cook until done, 2 to 3 minutes. Drain pasta, and immediately add it to the sauce. Toss well to combine. Serve sprinkled with crushed red-pepper flakes.

CIALLEDD' ALLA CONTADINA

Steps:

• In a large soup pot over a lively flame, heat the olive oil and soften the onion and garlic without coloring them. Add the potatoes, rolling them around in the oil and the aromatics, and add the sea salt, the chile pepper, and the greens, combining the components well and permitting them to cook together for a minute or two. Add the water and the bay leaf and simmer for 15 minutes or until the potatoes are tender.
• Cover the pot and let the soup rest while you oven-toast the bread. Place the bread in warm, deep bowls and ladle the soup over it. Generously dust pecorino over the soup and drop tears of olio santo over the cheese.