Recipe for New York Italian Marinara Sauce with Sausage and Paccheri Pasta - Koji Cooks

NEW YORK MARINARA WITH SAUSAGE AND PACCHERI PASTA

We always store a quart of homemade marinara in our freezer for a fast Italian meal. A tip I learned from Marcella Hazan is to use breakfast sausage, which is simpler than preparing meatballs. You simply sauté, slice, and mix it into the sauce. This recipe works with or without sausage and is an excellent all-purpose marinara recipe. The pasta shape shown is Paccheri, which is my favorite among all dry pastas.

NEW YORK MARINARA & SAUSAGE - Recipe (makes 6 cups)

Sausage

15 links of breakfast sausage

1 tablespoon extra virgin olive oil

Place a heavy-bottomed skillet or pot on medium heat, add the olive oil and sausage, and sauté until browned. Remove the sausage from the pan, let it cool, and slice as depicted in the photo.

Marinara

3 tablespoons extra virgin olive oil

1 cup diced onion

2 tablespoons sliced garlic.

2 teaspoons dry oregano

1/2 teaspoon red chili flakes - optional

1/2 cup dry white wine

2 teaspoons of sugar

1 can (28oz) of crushed tomatoes plus half a can of water.

2/3 cup of chopped Italian parsley.

1 teaspoon kosher salt

10 turns of freshly ground black pepper.

METHOD

In a large sauce pot, warm the oil over medium heat. Add the onion and sauté until it turns translucent, around 3-4 minutes. Add the garlic, oregano, and chili flakes, and sauté for 30 seconds. Pour in the wine and cook, stirring, for 2 minutes. Stir in the sugar, tomatoes, water, parsley, salt, and pepper, then let it simmer, stirring occasionally, for 10 minutes. If desired, add the sausage and heat through. Cook the Paccheri according to package instructions, reserving a bit of the pasta cooking water, and gently mix the pasta with the hot sauce, adding a little pasta water to thin the sauce if necessary. Top with grated parmesan cheese and serve.

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