If you like pasta, this is the best Roman pasta dish that’s easy to make and so good. It’s a cross between traditional Amatriciana and Aglio e Olio. Our customers Brian and Jenna (follow her on Instagram @sunnyjennadanielle) created the recipe to go with our Assemblage Cab Franc blend.
With a few simple ingredients and 30 minutes of prep time, this dish is perfect for summer dinners. Serve the Cab Franc slightly chilled for an amazing pairing.
Note: This is not a meat-forward dish. The meat is there to add flavor, not to be the centerpiece.
Makes 4 servings
- 1 T. Olive oil
- 1/2 lb Italian sausage (or substitute pancetta or guanciale) diced small
- 4 cloves garlic, sliced very thin
- 3 oz. dry white wine
- 6 San Marzano peeled Roma tomatoes out of the can (Cento brand is recommended)
- A high quality spaghetti or thin pasta
- ~1/3 c. Shredded Parmesan
- Cracked black pepper to garnish
- In a high-walled sauce pan on medium-high heat, combine olive oil and Italian sausage, cook until brown. Using a slotted spoon, remove the meat from the oil and set aside. (If using pancetta or gianciale, brown until crispy)
- In the same pan, with the oil & sausage drippings, add thinly sliced garlic and cook until slightly brown and fragrant.
- Add white wine to deglaze the pan and reduce by a little more than half.
- Add the peeled tomatoes and stir, crushing them with a wooden spoon.
- Cook the pasta according to the package, to just one minuteshy of al dente. Be sure to salt the water well. Reserve one cup of pasta water.
- Add the almost al dente pasta to the sauce pan and stir to combine. Add the sausage back in as well.
- Add pasta water and stir vigorously, it will create a starchy effect with the noodles that tastes almost creamy!
- Serve with a heaping of shredded Parmesan and cracked pepper on top