Sugo di salsicce

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

Sausage Sauce for Polenta or Pasta

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

Ingredients

Europe
Italy
Sauce
Christmas

Ingredients

Method