Pappardelle Alla Salsiccia Recipes

SALSICCIA PIZZA

Steps:

• For the pizza dough: Mix together the flours and yeast in a large bowl, then pour in the water and mix together, squeezing with your fingers to thoroughly hydrate all the flour, until it has formed a shaggy mass. Cover the bowl in plastic wrap and set aside until the dough looks relaxed and somewhat smooth and the flour is completely hydrated, about 1 hour.
• Add the salt and squeeze the dough with your hands to incorporate. Turn the dough out on a counter and knead until the gluten develops and the dough is beginning to show some resistance, about 10 minutes. Spray a bowl with cooking spray or lightly coat with oil, then add the dough and cover with plastic wrap. Allow to rise overnight in your refrigerator.
• Turn the dough out onto a counter and divide into 4 portions as evenly as possible. Take each portion and imagine them as a square; start by folding opposite corners into the middle until you've done all four corners. Repeat the process, then fold the dough over itself in half, turn 90 degrees and fold again, tucking the seam side down. Grip the dough ball like a doorknob and pull it towards you while turning it clockwise to seal the bottom. Place on an oiled sheet pan and repeat with remaining dough portions. Cover with plastic wrap and allow to proof at room temperature for 2 hours.
• For the pizza sauce: Put a pizza stone in your oven and turn the heat as high as it will go. While the oven is preheating, place the red onion on the pizza stone and allow it to roast until the skin has turned black and the onion feels slightly soft to the touch, about 45 minutes to 1 hour. Remove from the oven, allow to cool enough to handle and peel back the first couple layers to reveal the roasted onion inside. Cut into quarters, then separate into individual petals.
• Combine the canned tomatoes with the olive oil and sea salt in a small bowl and crush it all together with your hands. (Crush it as coarse or as smooth as you'd like, it's your pizza.)
• Cook the Italian sausage off in a frying pan over medium-high heat, breaking up with a spoon, and cooking all the way through. Drain off the grease and allow to cool.
• When the oven and pizza stone are both well preheated, at least an hour or so, begin to stretch your pies. Carefully remove one dough ball from the sheet pan and toss it into a bowl of flour. Lightly press it down with your hand to flatten it, applying even pressure. Pick the dough up by your fingertips about 1/2 inch in from the edge, and with your fingertips turned inwards, slowly start to rotate the dough in a circle to form a crust. Once you've completed a full circle, set the dough down on the counter. Using your fingertips, dimple the inside of the crust edge to flatten it down. Then pick it up, and resting the dough over the back of your hands, start to rotate the dough, allowing it to stretch with its own weight, moving your hands as if you were making a U-turn in a car. Once the dough is stretched to 10 to 12 inches, place it on a well-floured pizza peel.
• Spread some of your pizza sauce evenly around the dough with a spoon, keeping it inside the crust. Crumble a quarter of the cooked sausage over the top, then place 6 to 8 of the roasted onion petals over that. Tear the mozz into tablespoon-size chunks and place them on top of the pizza (each pie should get about 3 ounces). Large chunks around the outside, smaller in the middle, but none in the center, or it will make your slices hard to pick up.
• Place the pie in the oven on the pizza stone with a quick jerking motion, then quickly shut the door. Cook the pizza until the crust is almost a dark walnut color, 10 to 15 minutes. Don't be scared of some char; the closer you can get to being burnt, without actually burning the pizza, the better.
• Remove the pizza from the oven, sprinkle with the flaky sea salt, drizzle with olive oil, and cut into slices. Repeat with the remaining ingredients to make 3 more pizzas.

PAPPARDELLE WITH SAUSAGE RAGU

Steps:

• Heat a large straight-sided skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes. Add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree and cheese rind. Reduce the heat and simmer gently for 15 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Pappardelle and cook until the pasta is floating and barely al dente, 2 to 3 minutes. Reserve 1 cup pasta water, then drain well.
• Remove and discard the Parmesan rind from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.
• In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet.
• Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature.
• Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer's directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough.

PAPPARDELLE WITH BOLOGNESE SAUCE

Steps:

• Put the oil in a large, heavy-bottomed saucepan over medium-high heat. Add the ground meats, sprinkle with salt and pepper, and cook until thoroughly browned and crisp, about 12 minutes. Add more oil as needed if the meat is sticking to the pan.
• Add the onion, carrots, celery, garlic and a heavy pinch of salt to the meat and continue cooking, stirring often, until the vegetables are softened, 6 to 8 minutes.
• Whisk together the tomato paste and white wine in a small bowl. Add to the pot and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Cook until the bottom of the pan is dry, about 8 minutes.
• Tie the thyme and sage together with some twine to form a bundle and add to the pan. Stir in the chicken stock and season with salt. (Taste to check the seasoning.) Bring the sauce to a simmer. Reduce the heat to maintain a low simmer. Cover and cook until sauce thickens slightly, about 90 minutes, stirring occasionally.
• While the sauce simmers, make the pappardelle: Divide the Fresh Pasta dough in half, working with one half at a time and keeping the other half wrapped. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface) and set it on the widest setting. Lightly dust a baking sheet and work surface with semolina and roll out your dough with a rolling pin until it is thin enough to pass through the pasta roller. Turn on the pasta roller and pass the dough through once, then fold in half, dust with semolina, and put through the roller again. (Keep dusting lightly with semolina flour as needed if the dough seems sticky or damp.) After the second pass through the roller, fold the dough into thirds (like a letter) and roll out one side slightly with a rolling pin so it is thin enough to pass through the machine. Pass through the machine, fold in half again, and pass through one more time. Go to the next setting and pass the dough through twice without folding. Go to third setting and pass through twice. Repeat with the fourth and fifth settings, passing the dough through twice on each.
• Coat the rolled dough with semolina and cut the long sheet of pasta into 10- to 12-inch pieces (you should have three). Stack them on top of each other, sprinkling semolina flour between each sheet. Once all the pieces are stacked, fold the stack in half, then fold in half again. Cut the dough crosswise into strips that are 3/4 to 1 inch wide. Unfold and separate the noodles and place on the prepared baking sheet, making sure they are coated with semolina. (If not cooking right away, make 3 small nests, put in resealable plastic bags and freeze until ready to cook.) Repeat the rolling and cutting process with the remaining pasta dough.
• Bring a large pot of generously salted water to a rapid boil.
• When the sauce is thick and the flavors are well developed, remove the herb bundle. Stir in the cream and set aside until ready to serve.
• Drop 3 servings of pasta (half the full amount of noodles) into the boiling water and stir immediately. Leave the pasta to cook, stirring occasionally, about 3 minutes.
• Transfer about 1 1/2 cups sauce to a large skillet over medium heat. Once the noodles are done, use tongs to transfer them to the pan. Allow some of the pasta water to get in the pan to help thicken the sauce. Toss well and add more sauce if necessary; simmer 1 to 2 minutes. Finish with grated Parmesan and toss again. Divide among 3 bowls and serve with more Parmesan. Repeat with the remaining pappardelle and sauce (you will have some sauce left over).
• Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
• Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
• Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
• Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.

SALSICCIA CON CIMA DI RAPA: SAUSAGE WITH BROCCOLI RABE

Steps:

• Cook the rapini in boiling salted water for 2 to 3 minutes. Drain.
• In a saucepan, heat 4 tablespoons of extra-virgin olive oil. Add the garlic and chili peppers, and cook until the garlic is golden brown. Add the rapini to the saucepan, and saute for a few minutes. Season with salt to taste.
• In another saucepan, heat 1 tablespoon of olive oil, and add the sausages. Cook the sausage for a few minutes, turning frequently, before piercing with a knife in order to release some of the fat. If the sausages are sticking to the pan, add a few tablespoons of water instead of adding more oil. Continue cooking until the sausages are golden brown and fully cooked.
• Add the cooked sausages to the rapini, and cook together for a few minutes. Transfer the mixture to a warm plate and serve hot.

PAPPARDELLE ALLA SALSICCIA

Steps:

• Into a large saute pan, melt butter over medium heat. Add onion and sausage. Reduce heat to Low. Stir to combine. Cook for approximately 10 minutes.
• Place a large pot of water onto boil. Season generously with salt. When water boils, add pasta and cook until al dente.
• Add tomatoes {crushing them with your hands or spoon} to onion and sausage mixture. Season with salt and pepper. Stir and cook for an additional 10 minutes. Add white wine and cook for an additional few minutes.
• When pasta is al dente, drain and add to the tomato mixture. Toss to combine. Add balsamic vinegar and parsley.
• Garnish with more parsley if desired and a grating of Parmigiano Reggiano!
• Buon Appetito!

PAPPARDELLE CON SALSICCIA E SPINACI (PAPPARDELLE WITH SAUSAGE AND SPINACH)

Steps:

• Fill a medium pot half full of water; add salt and bring to a boil over high heat.
• In a large skillet, heat the olive oil over medium-high heat until hot. Add the onion, garlic and basil and cook, tossing, until the onion turns translucent, about 2 minutes. Add the chicken stock, tomatoes and some salt and pepper. Cook until the tomatoes are soft, about 5 minutes, then mix in the sliced sausage and spinach to warm. Remove from the heat
• Drop the pappardelle in the boiling water and cook 3 to 4 minutes. Drain the pasta, then add it to the tomato-sausage mixture (or use tongs to carefully transfer it from the water to the tomato-sausage mixture). Next, add the cheese and butter and toss or stir until the pasta is colored by the sauce and the sauce thickens. Place in bowls and drizzle with the truffle infused oil.

PAPPARDELLE ALLA BOSCAIOLA

Steps:

• Steep the dried mushrooms in warm water for 20 minutes, then mince them and add them to the cultivated mushrooms. Strain the steeping liquid, since it may contain sand, and add it to the sauce as well.
• Clean and dice the mushrooms.
• Sauté shallots , bacon and herbs for a few minutes in 4 tablespoons of oil in a casserole. Add the mushrooms, cook another minute, and then add a half cup of wine and the tomatoes.
• Season with a little pepper add mushroom reserved liquid and simmer the mixture over a very gentle flame for a 15 minutes.
• In the meantime bring pasta water to a boil, salt it, and cook the pappardelle.
• Add heavy cream to the sauce and simmer for another 5 minutes.
• Drain the pappardelle and season them with the sauce; serve them with grated cheese.

SAUSAGE RAGU (RAGU DI SALSICCIA)

Steps:

• Remove the sausage from the casings.
• Chop the meat finely.
• In a large pot, heat the oil over medium heat.
• Add the sausage meat and the garlic.
• Cook, stirring often, until the pork is lightly browned, about 10 minutes.
• Add the wine and bring to a simmer.
• Cook until most of the wine evaporates.
• Stir in the tomatoes and salt/pepper to taste.
• Bring to a simmer.
• Decrease heat to low.
• Cook, stirring occasionally, until the sauce is thickened, about 1 hour 30 minutes.
• Stir in the basil just before.
• Serve hot over cooked hot pasta.

BARAONDA'S PENNE SALSICCIA

Steps:

• Bring a large pot of salted water to boil. Cook the pasta until al dente. Drain, reserving some of the cooking water.
• Meanwhile, remove the sausages from the casings and cook them in a large skillet over medium-high heat, breaking up the meat as it cooks. When the sausages are cooked through, transfer them to a strainer and let the fat run off. Wipe the skillet with a paper towel and return it to the heat.
• Add the olive oil to the skillet and cook the shallots, stirring occasionally, until tender. Push the shallots aside and add the mushrooms. Sprinkle lightly with salt and pepper. Cook, stirring occasionally, until the mushrooms are reduced in size and most of the moisture is gone from the pan. Add the wine and cook until the liquid has evaporated.
• Return the sausage to the pan with the shallots and mushrooms, and add the cream. Bring the cream to a boil and cook, stirring occasionally, until it reduces by about half and is thick enough to cling to pasta. Toss with the drained pasta and add salt and pepper to taste. If the sauce is too thick, stir in a bit of the reserved pasta water. Sprinkle with parsley and cheese before serving.