Name: Sugo di salsicce (Sausage Sauce for Polenta or Pasta)
Yield: Serves 6
Cuisine: Italy
Ingredients: 1 pound fresh or dried fettuccine or garganelli, cooked; light meat stock if needed; Grated Parmesan cheese; 4 tablespoons unsalted butter; 1 large yellow onion, chopped; ½ pound ground pork; 6 sweet sausages with or without fennel, casings removed and meat crumbled; 1½ cups Rich Tomato Sauce; ½ cup milk or heavy cream, or as needed; Salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

Simple and rich, this sauce from the Piedmont can be layered with polenta and cheese for polenta pasticciata, or tossed with fresh or dried egg pasta such as fettuccine or garganelli, a short, tubular, ridged pasta that is a specialty of Romagna and sometimes flavored with nutmeg. The sauce is essential to polenta di Natale, or the Christmas polenta of Mantua, where ½

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Ingredients

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