Tuesday, February 1, 2011

Ruote di Carro col Sugo di Salsicce, Panna e Pomodoro Cartwheels with sausages, cream, and tomato -Marcella Hazan

Serves 4-6.


½ pound breakfast or other mild pork sausage (we use Italian sausage)

1 tablespoons olive oil

1 tsp chopped garlic

2/3 cup canned plum tomatoes, cut coarse with their juice

½ cup heavy cream


black pepper

2 tablespoons chopped parsley

pasta (cartwheels or other pasta that holds sauce well)

parmesan cheese for the table


Slice the sausage into disks or simply use crumbled sausage.

Put the olive oil and chopped garlic in a skillet and turn on the heat to medium. When the garlic becomes colored a pale gold, add the sausage. Turn them from time to time until it is nicely browned on all sides, about 15 minutes. Add tomatoes, stir, cook at gentle simmer.

After about 20 min, when the fat separates from the other juices and floats free, add the cream and turn up the heat. Cook for 1 or 2 mins, stirring frequently, until the cream is reduced. Add salt and liberal grinding of peppers. Turn off the heat and stir in the chopped parsley.

Boil pasta. Add sauce.

1 comment:

  1. I think I was talking about this the other night. Very easy, very tasty. We usually use homemade loose italian sausage, but any other italian sausage will do the trick.