• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Spaghetti Amatriciana Style with Dry Italian Sausage

March 19, 2012 | Local Sources, Pasta & Pizza

It’s no secret to anyone – not my friends, not my family, and I’m sure not you blog readers – that I adore just about everything about Italy. A tutor of mine when I was studying Italian once asked me why I wanted to speak Italian. When I responded that I wasn’t sure why, she said to me, “E nelle sangue,” meaning “it’s in your blood”. So when I was invited to join a group of bloggers to visit a local sausage producer who is making traditional Italian dry sausage, I knew I was in.Katherine Laurienti is the President of North Denver Sausage. The business certainly isn’t new – her husband ran it for 30 years, making a very good uncured Italian sausage that was sold to many Denver area restaurants. But after he passed away, Katherine began looking for ways to grow the business in a sluggish economy, and decided to start making dry cured sausage. But that’s not an easy business to be in, thanks to the USDA.Just like the debates over raw milk and fresh cheeses, the USDA is largely at odds with traditional dry cured sausage producers. The USDA worries over safety concerns, and so insists on (in my opinion) ridiculous things like irradiation, but it’s clear they don’t understand the curing process well. If they did, they’d understand the interaction between acids, salts, and the curing meats.Not wanting to risk a shutdown, Katherine plays by the rules. That could mean daily inspections which one could argue ensure cleanliness and safety of the food produced. But what about the rules that say they can’t operate on Sunday and that they can only touch meat between 6am and 2pm? Those are clearly political agendas playing out in the USDA guidelines.Katherine invited us to sample her products – both the uncured Italian sausage cooked old style with peppers, onions, and potatoes, as well as her new dry cured products. We sampled both regular and hot, as well as a salami, and even had the chance to pair such unusual things as marshmallow fluff with a spicy piece of sausage (which was surprisingly good!).Balistreri Vineyards, who was opening a new tasting room that same day, provided some wines to pair with the tasting. And while we were sipping and nibbling, Katherine told us about an elderly Italian client who shared with her that he likes to simmer the dry sausage in marinara sauce to rehydrate it a bit. There you go – recipe inspiration struck for me.When we left the tasting we were given cute gift baskets with some Italian products in them, including a jar of Aiello’s marinara sauce and of course some of the dry cured sausage. Amatriciana is a classic pasta dish that usually has onions, pancetta, garlic, and red pepper flakes in the sauce. Since the sausage had plenty of garlic taste and heat from the peppers, I simply diced that small and simmered it in the marinara sauce to soften it.While that was simmering, I slow cooked some thinly sliced onions until they were nicely caramelized, then added them to the sauce.When my spaghetti was nearly al dente, I drained it and simmered it in the sauce for a minute to finish cooking it. Spaghetti Amatriciana Style, using sausage from a local producer – tastes delicious and just feels right!

Spaghetti Amatriciana Style with Dry Italian Sausage
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 4
Ingredients
  • 4 ounces dry cured Italian sausage, diced small
  • 1 jar marinara sauce (about 3 cups)
  • 1 tablespoon extra virgin olive oil
  • 1 large onion, thinly sliced
  • 8 ounces spaghetti, cooked very al dente
  • Grated Parmigiano Reggiano cheese, for topping
Instructions
  1. Combine the sausage and the marinara sauce in a medium saucepan and simmer for 30 minutes to soften the sausage. While the sauce is simmering, heat olive oil in a large skillet over medium heat; add onion and cook slowly, stirring every once in awhile, until softened and nicely caramelized. Add onions to the sauce. Add just barely cooked spaghetti to the sauce and simmer for a minute or two longer to finish cooking. Serve with Parmigiano Reggiano cheese for garnish.

 

Comments

One Response | TrackBack URL | Comments Feed

  1. Sounds delicious; I’ve been waiting on word from Katherine on the other Italian sausage before making something but maybe I should try this…so far I’m still looking at that pretty basket!

    Glad you could make it; I know Katherine really loved having everyone and appreciated the support.

    Reply

Leave a Reply

Rate this recipe:  



About Michele



Restaurant Reviews

  • taste of the nation vail
  • atticus BLT
  • capital grille denver
  • session kitchen denver dining room
  • coohills denver chefs up front poached egg on brioche with truffles
  • potager-denver
  • chinese takeout

My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

About Michele: Profile in Colorado Homes & Lifestyle Magazine

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

Sponsor


DoorToDoorLogo_LARGE1-300x200
Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger




Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected



Archives