Active Time: 2 1/4 hours; Total time: 4 hours
- 1-2 Tbsp olive oil
- Sicilian Meatballs
- 12 sweet Italian sausages (2 pounds total)
- 1 large onion, finely chopped
- 1 large garlic clove, smashed wiht side of a heavy knife
- 2 C dry red wine
- 2 Tbsp tomato paste
- 1 (28 oz) can crushed tomatoes in puree
- 1 Turkish bay leaf or 1/2 California bay leaf
- 1 1/2 lbs perciatelli or ridged penne
- 1 C frozen peas, thawed
- Salt and pepper
Heat 1 tbsp oil in a n 8-9 quart wide heavy pot over moderately high heat until hot but not smoking. Brown meatballs in batches, turning occasionally, about 4 minutes per batch. Transfer to a plate. Prick sausages all over with a fork and brown in same pot, turning occasionally and adding remaining 1 Tbsp oil if necessary, about 5 minutes. Transfer to another plate.
Reduce heat to moderate and cook onion in fat remaining in pot, stirring occasionally, until softened, about 4 minutes. Add garlic and cook, stirring, for 2 minutes. Stir in wine, tomato paste, tomatoes in puree and bay leaf. Arrange meatballs and sausages with any juices, in middle of pot. Cover and simmer ragu for 1 1/4 hours.
Meanwhile, cook pasta in a 6-8 quart pot of boiling salted water (1 Tbsp salt per every 4 quarts water) until al dente. Drain well and return to pot.
Add peas to ragu and simmer, covered, for 5 minutes more. WIth tongs and a slotted spoon, transfer meatballs and sausages to a serving dish and cover to keep warm. Skim fat from sauce, if desired.
Toss pasta with some sauce and salt and pepper to taste. Serve topped with meatballs and sausage.
Gourmet