Linguette Rustiche

Name: Linguette Rustiche
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 cup fresh peas (or frozen, if necessary); 1 pound chopped tomatoes, peeled and, if canned, drained (reserve the juice); 1 pound linguette or tagliolini; 1 pound linguette or tagliolini; 2 tablespoons sweet butter; 8 tablespoons olive oil; 1 peperoncino (red), minced; 1 small onion, chopped into medium-sized pieces; 1 teaspoon oregano; 2 teaspoons freshly grated pepper; 2 tablespoons finely chopped fresh basil or 1 teaspoon dried; 2 tablespoons finely chopped fresh basil or 1 teaspoon dried; 1 pound sausage meat, removed from its casings; 1 peperoncino (red), minced; ½ teaspoon salt; 1 cup wine

Preparation info

6
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This dish is served at the Ristorante da Silvano in Macerata, where it is prepared by Anna Maria Ferri, the chef. If possible, use very spicy sausage. Signorina Ferri uses the local wine in this sauce. If you want red, buy Rosso Conero; for white, buy Verdicchio.

Ingredients

8 tablespoons olive oil
2 tablespoons sweet butter
1 small

Europe
Italy
Macerata
Marche
Umbria
Pasta
Spicy
Mediterranean

Method

Heat the oil and butter in a heavy-bottomed pot. Sauté the onion and peperoncino until the onion is transparent. Add the sausage and cook for 5 minutes. Pour in the wine and, once some has evaporated, add the salt, pepper, oregano, and basil. Simmer for 5 minutes, then add the peas. After 5 more minutes, put the tomatoes in the pot. Cover the pot and simmer for 40 minutes, stirring occasionally