Spaghetti with Fresh Soppressata

• total time: 2 hours

Ingredients

4 garlic cloves, grated (about 1 tablespoon)

1 1/3 cups dry white wine, divided

1 pound sweet Italian sausage, casings removed

1 teaspoon ground fennel

1/2 teaspoon black pepper

1/2 teaspoon crushed red pepper

1/4 cup extra-virgin olive oil

1 small yellow onion, finely chopped (about 3/4 cup)

1 small carrot, finely chopped (about 1/3 cup)

1 celery stalk, finely chopped (about 1/4 cup)

1 (28-ounce) can whole peeled tomatoes, undrained and crushed

1 (14.5-ounce) can whole peeled tomatoes, undrained and crushed

1/8 teaspoon kosher salt

1 pound uncooked spaghetti

2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

1/4 cup chopped fresh basil, plus small leaves for garnish

1/4 cup chopped fresh flat-leaf parsley, plus more for garnish

Directions

Stir together garlic and 1/3 cup wine in a large bowl. Add sausage, fennel, black pepper, and crushed red pepper; stir well to combine. Cover and refrigerate for at least 1 hour or up to 12 hours.

Heat oil in a large skillet over medium until shimmering. Increase heat to high, and add sausage mixture; cook, stirring occasionally to break up clumps, until lightly browned, 6 to 7 minutes. Stir in onion, carrot, and celery; cook, stirring often, until softened, about 4 minutes. Add remaining 1 cup wine; cook, scraping up any browned bits on bottom of the skillet, until wine is nearly evaporated, 5 to 6 minutes. Stir in crushed tomatoes with juices and salt. Bring mixture to a simmer over high; reduce heat to medium-low, and simmer, stirring occasionally, until thickened and reduced by about half, 30 to 35 minutes.

Bring a large pot of salted water to a boil over high. Add spaghetti; cook according to package directions for al dente, about 8 minutes. Drain pasta, reserving 1/2 cup cooking liquid. Stir spaghetti into sauce in skillet; stir in cheese, basil, and parsley. Add reserved cooking liquid, 1/4 cup at a time, if needed to thin sauce to desired consistency. Increase heat to medium-high; cook, stirring often, until sauce clings to pasta, about 2 minutes. Garnish with additional basil and parsley. Serve hot.

Nutrition

• Calories: 610 kcal
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 31 mg
• Sodium: 665 mg
• Total Carbohydrate: 72 g
• Dietary Fiber: 6 g
• Total Sugars: 9 g
• Protein: 27 g