Paccheri with Sausage, Tomato and Cream

La storia di questo piatto

Nato nelle cucine del Sud Italia, dove la generosità si misura in gesti ampi e sughi che sobbollono per ore, questo piatto racconta la Campania che accoglie: paccheri larghi come abbracci, salsiccia che porta il calore delle colline, pomodoro che è sole conservato in bottiglia.

Ingredienti

• 400 g paccheri
• 300 g sausage
• 1 piece white onion
• q.b. to taste extra virgin olive oil
• q.b. (per il sugo e per l'acqua di cottura) to taste fine sea salt
• 100 ml white wine
• 250 g tomato passata
• 150 g heavy cream
• q.b. to taste fresh parsley

Preparazione

1. Finely mince the white onion and soften it in a pan with a generous drizzle of extra virgin olive oil over medium-low heat: let it cook slowly until it becomes soft and translucent, without browning too much.
2. Remove the casing from the sausage and crumble the meat by hand directly into the pan with the soffritto: brown it well, breaking it up with a wooden spoon until it loses its pink color and develops a golden crust. Deglaze with about 100 ml of white wine and let the alcohol evaporate, stirring until the sharp aroma disappears.
3. Pour in the tomato passata, season lightly with salt, and simmer over medium heat for about 20 minutes, stirring occasionally: the sauce should reduce and darken slightly.
4. Lower the heat, add the heavy cream, stir well, and cook for another 10 minutes until the sauce becomes velvety and binds together smoothly without separating. Meanwhile, bring a large pot of water to a boil and salt it lightly for cooking the pasta.
5. Cook the paccheri in boiling water according to package directions, draining them one minute before al dente: they will finish cooking in the sauce. Transfer them directly into the pan with the sauce and toss over high heat for one minute, stirring vigorously until the pasta is well coated.
6. Remove from heat, fold in the finely chopped fresh parsley, and toss once more. Plate immediately while hot: the paccheri should remain large and substantial, enveloped in the creamy sauce, with a final whisper of fresh parsley to finish the dish.