It's a big thing here in Syracuse, all the candidates (well, most) stop in a local church school (Our Lady of Pompei) to meet and greet the voters that want to get a great lunch or dinner. Everyone goes, but sniff, sniff, I usually miss it because I'm working at a poll far away from the school where it's held.
So here's my craving for the day. While not the official recipe that they use, I think it's pretty close:
1 lb spaghetti, cooked to package instructions
basil leaves, torn for garnish
And for the sauce:
2 lbs sausage of your choice
1 onion, finely chopped
1 tablespoon olive oil
2 cloves garlic, crushed
1 fresh red chili, chopped
1/2 cup dry red wine or beef stock
1 14-ounce can Italian tomatoes, crushed
1 teaspoon dried oregano
sea salt and freshly ground black pepper, to taste
To make the sauce: Cut the sausage into shorter lengths. Slit the casing on each length and slip it off the sausage meat. Stir-fry the sausage meat with the onion in the heated oil and continue stirring to break up the sausage meat and pour off the fat as it is released. Stir the meat until it starts to color then stir in the garlic and chili. Pour in the wine or stock and continue stirring until the liquid is absorbed. Add the tomato and oregano.
Gently simmer for 20 minutes, stirring now and again. Check seasoning. To serve: Serve the sausage sauce with the cooked spaghetti and garnish with the torn basil leaves.
So here's my craving for the day. While not the official recipe that they use, I think it's pretty close:
1 lb spaghetti, cooked to package instructions
basil leaves, torn for garnish
And for the sauce:
2 lbs sausage of your choice
1 onion, finely chopped
1 tablespoon olive oil
2 cloves garlic, crushed
1 fresh red chili, chopped
1/2 cup dry red wine or beef stock
1 14-ounce can Italian tomatoes, crushed
1 teaspoon dried oregano
sea salt and freshly ground black pepper, to taste
To make the sauce: Cut the sausage into shorter lengths. Slit the casing on each length and slip it off the sausage meat. Stir-fry the sausage meat with the onion in the heated oil and continue stirring to break up the sausage meat and pour off the fat as it is released. Stir the meat until it starts to color then stir in the garlic and chili. Pour in the wine or stock and continue stirring until the liquid is absorbed. Add the tomato and oregano.
Gently simmer for 20 minutes, stirring now and again. Check seasoning. To serve: Serve the sausage sauce with the cooked spaghetti and garnish with the torn basil leaves.