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Sardinian Lamb & Tomato Sauce with Cavatelli
| This savory recipe comes from
the island of Sardinia off Italy’s western coast and just a
little south of Corsica. The foods of this region have a unique
flavor orientation, combining subtle elements of Hellenic and
middle-eastern seasonings. Often their tomato sauces are kissed
with a dash of cinnamon and, combined with the flavors of
Isernio’s lamb sausage, this sauce offers a refreshing change to
more typically seasoned tomato sauces. This sauce is ideal
served with cavatelli, gnocchi or other medium shells
that grab and hold the sauce. Try grating some ricotta salata
or Pecorino Romano over the top. This sauce is also
perfect for making Italian Pasticcio, Greek Moussaka
or middle-eastern Imam Bialdi (stuffed baked
eggplant). Versatile and delicious.
Cooking tip: To make the most luxurious, glistening pasta
dishes, remove pasta from the cooking water when 90% done and
immediately transfer to the simmering sauce. Do not rinse pasta
(unless making a pasta salad)! Add up to 1/4 cup of pasta
cooking water to the sauce and pasta while they are being
combined in the pan. This is when the pasta finishes cooking and
absorbs the sauce properly. This is true for all sauces -
tomato-, oil- or cream-based. |
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Ingredients |
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4 |
links Isernio's lamb
sausage |
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2 |
tbsps. extra virgin
olive oil |
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2 |
tsps. garlic, fresh,
minced. |
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1 |
medium (approx. 6 ozs.)
onion, yellow, diced 3/8" |
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3/4 |
tsp. cinnamon, ground |
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1/4 |
tsp. crushed red chili
pepper |
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1 |
28-oz. can pear
tomatoes, canned, blended with juice |
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1/4 |
cup Pecorino Romano
or ricotta salata cheese, grated |
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1/4 |
cup parsley, fresh,
minced |
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1 |
pound cooked pasta
(see above for shape recommendations), freshly removed from
cooking water |
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1/4 |
cup Pecorino Romano
or ricotta salata cheese, grated
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Method |
 Remove
the sausages from their casings and crumble. |
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Place
oil in sauté pan over medium heat, heat and add crumbled
sausage. Sauté for 3-4 minutes, or until sausage has
slightly browned and lost its pinkness. Remove sausage from
pan with a slotted spoon. |
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Add
onion and garlic and sauté until onion is transparent,
approximately 3-4 minutes. |
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Return
lamb and add cinnamon, crushed chilies, parsley and
tomatoes. Bring sauce to a boil, cover, and reduce heat to
simmer. Cook for 1 to 1 1/2 hours at a bare simmer. |
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Remove
lid, skim off any excess oil, add cheese. Stir until cheese
is melted. The just-boiled pasta can now be added to the
sauce, using the method described in the introduction.
Garnish each bowl of pasta with more chopped parsley and
grated cheese.
Serves 4. |
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ISERNIO'S
5600 Seventh Avenue South, Seattle, WA 98108
Tel.: (206) 762-6207 Toll-free: 1-888-495-8674
Fax: (206) 762-5259 Email:
info@isernio.com
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