WEEKDAYS 1e|12c|p

Mario Batali's Wine-Stained Gemelli With Sausage Meatballs and Cauliflower

Holidays Mario Batali Gemelli Sausage Meatballs Cauliflower
You gotta try this!
skill level
Easy
time
30-60min
servings
4 to 6
cost
$
Contributed by :
This dish is almost as much fun to make as it is to eat. Give it a try at your holiday dinner.
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ingredients
  • 2 pound sweet Italian sausage (casings removed)
  • 1/4 cup extra virgin olive oil
  • 1 medium head cauliflower (cut into small florets)
  • 1 cup plus 4 liters inexpensive red wine
  • 2 cups basic tomato sauce
  • 2 tablespoon salt
  • 1 1/2 pound garganelli pasta
  • 1 cup freshly grated Pecorino Romano
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 pound sweet Italian sausage (casings removed)
    1/4 cup extra virgin olive oil
    Using your hands, form the sausage into balls about the size of almonds. In a 12- to 14-inch saute pan, heat the oil over medium heat until just smoking. Add the sausage balls in two batches, and saute, rolling them around, until they are browned all over, 5 to 6 minutes per batch. Remove, and set aside on a plate.
  • 2
    1 medium head cauliflower (cut into small florets)
    1 cup inexpensive red wine
    2 cups basic tomato sauce
    Add the cauliflower to the pan and cook until soft, about 5 minutes. Drain off the fat, and add the 1 cup red wine to the cauliflower. Bring to a boil, and then add the tomato sauce and sausage balls. Bring to a boil again. Then lower the heat to a simmer and cook for 5 minutes. Remove from the heat.
  • 3
    4 liter inexpensive red wine
    2 tablespoon salt
    4 cups water
    Pour the 4 liters of red wine into a large pasta pot. Add the salt and 4 cups of water, and bring to a boil.
  • 4
    1 1/2 pound garganelli pasta
    Drop the garganelli into the boiling wine/water, and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle 1/2 cup of the cooking wine/water into the sausage mixture.
  • 5
    1 cup freshly grated Pecorino Romano
    Drain the pasta in a colander and add it to the sausage mixture. Toss until pasta is nicely coated. Pour in a warming serving bowl and serve immediately, with the grated pecorino on the side.
 
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