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 ofal 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