If you do not have the time to make your own artisan pasta, I would like to introduce to you Marcelli Formaggi.* The Marcelli family from Anversa degli Abruzzi, Italy (population 300) established an organic farm in the 1970’s. The region of Abruzzo, considered to be the “forgotten Italy”, is also known as the “Green heart of Europe” due to the rugged mountains and minimal industrialization which have made it inaccessible for centuries. Because of this, the traditional ways of producing authentic Italian cuisine are still being practiced as they have been for centuries.
The Italian government awarded the town the title of “Organic Village” for the preserving a way of life that is a model for sustainable farming. As the title of the company suggests, Marcelli Formaggi are cheese makers as well as pasta and Italian specialty meat producers. Which brings us back to the subject of this dish- the pasta.
Pastificio Masciarelli (est. 1867), located in the small Abruzzo mountain village of Pratola Peligna, is regarded as one the oldest family pasta producers in Italy; having been operated by the same small family throughout their 145 year history. This pasta is the best you can buy without making it yourself. I usually order my pasta in the late winter so I will have a fresh batch available when the spring onions and first tomatoes ripen on the vine.
*I wish to say that I’m in no way affiliated to or being sponsored by Marcelli Formaggi. This post is unsolicited admiration for a truly wonderful product.
Anversa degli, Abruzzi, Italy
Cook the Italian Sausage in a hot sauté pan with good quality olive oil over medium high heat.
While the sausage is cooking; core, slice, and dice the fennel bulb. Be sure to reserve some of the fennel fronds for garnish.
Peel, core, and dice one onion.
Mince three large cloves of garlic.
After the sausage has been cooked through, remove it from the pan and add the fennel.
Also add onion and garlic to the fennel.
Once the fennel, onion and garlic are cooked, deglaze the pan with white wine.
Use fresh peeled and seeded tomato, or as in this case, drain a can of quality San Marzano diced tomato.
Return the sausage to the pan along with the tomato, ground fennel and chili flakes. (optional)
Separate on egg yolk from the whites and stir into the pan. The yolk will not only enhance the flavor of the of the sauce, but will also help thicken it. Then add the heavy cream and stir to combine over medium heat.
Add the parmesan cheese to the mixture. Keep stirring the sauce to incorporate the ingredients.
Stir and mix the sauce well and heat through. It is important to keep stirring, so the egg yolk thickens the sauce and does not set to make scrambled eggs. If your pan gets too hot, remove it from the heat source, lower the temperature of the burner and then slowly heat again. You do not want the sauce to boil, just simmer.
Boil the Caserecci pasta in a separate pot, according to the manufacturer’s instructions (in this case about 10 minutes). Do not rinse the pasta. It will have the natural starch on the surface, which helps the sauce adhere to the noodle. Take about 1/4 cup of the pasta water and add to the sauce, again you are adding the starch to help the sauce and the pasta merge. Stir over medium heat to incorporate.
Now stir the pasta into the sauce and cook over medium to medium low until the pasta adheres to the sauce.
Garnish with reserved fennel fronds, extra parmesan cheese and fresh torn basil leaves, and don’t forget a drizzle of quality olive oil. Salerina Italiana Caserecci!
Wine suggestions:Librandi Ciro Rosso Classico, 2015, La Serena Brunello di Montalcino 2012, La Magia Brunello di Montalcino, 2012
Salerina Italiana Caserecci
Ingredients
- 1 lb Italian sausage, without casing
- 1/2 cup olive oil
- 1 whole fennel, cored and chopped
- 1 whole white onion, diced
- 4 cloves garlic, minced
- 1 pinch red flake pepper
- 1 tbsp basil
- 1 tsp oregano
- 1/2 cup white wine for deglazing
- 1 egg yolk white separated
- 3/4 cup heavy cream
- 1/3 cup parmesan or romano cheese
- 1/2 cup tomato, diced and drained
- 1 tbsp tomato paste
- 1/4 cup Italian parsley or fresh basil
- 1 lb pasta, cooked to the instructions on the package
- 1 tbsp salt for seasoning the water
Instructions
- Heat a large pot of water for the pasta. Use a ratio of 1 gallon of water per 1 lb of pasta. Add 1 tbsp of salt to the water. Cover and keep hot until needed. See note*
- Core and dice the fennel and onion. Mince the 4 cloves of garlic and reserve.
- Heat 1/4 cup olive oil in a sauté pan over medium high heat. When the oil just begins to smoke, add the Italian sausage with the casings removed (if needed).
- Cook the sausage until done, while breaking the sausage up into small pieces.
- Once the sausage has been cooked, remove from the pan with a slotted spoon (to drain the oil) and keep the sausage in a mixing bowl or platter. Add another 1/4 cup of olive oil to the pan and add the chopped fennel, onion, garlic, oregano, basil and red pepper flake, continue cooking over medium high heat.
- Once the vegetables have cooked, add the sausage back to the sauté pan along with any juices that might have accumulated. Next, add white wine to deglaze in the pan. Be sure to use a spatula, heavy kitchen spoon or tongs to get all of the brown bits off the bottom of the pan.
- Once most of the wine has been reduced, add the drained, diced tomato. Stir to mix in well. Add oregano, basil, tomato paste and heavy cream. Stir and mix thoroughly. Once the sauce just starts to bubble, lower the heat to medium.
- Add the prepared egg yolk and whisk in with a set of tongs or kitchen spoon. The egg will help the sauce to thicken slightly. Then immediately add the freshly grated parmesan or romano cheese. For a slightly richer flavor, you can also add 1/4 cup of ricotta. Once the cheese has been incorporated, immediately reduce the heat to low.
- Add the pasta to the boiling pot of water and cook for the specified time according to the package.
- Once the pasta has cooked, reserve about 1/3 cup of the pasta water. This starchy water will help to further thicken the sauce. Drain the pasta but do not rinse. Add the pasta immediately to the sauce.
- Stir the pasta into the sauce, raise the temperature to medium, and cook the pasta in the sauce for 4-5 minutes. Taste the sauce to see if it needs any additional seasoning.
- The pasta is now ready to be plated. Feel free to add a drizzle of quality olive oil, torn basil leaves, fennel fronds and a little extra cheese for garnish.
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