Ingredients
- 2 tablespoons pure olive oil
- 2 1/2 pounds cotechino sausages
- 3 thin slices pancetta
- chopped
- 1 medium onion
- finely chopped
- 1 medium carrot
- finely chopped
- 2 garlic cloves
- finely chopped
- 1/2 cinnamon stick
- Scant 1/8 teaspoon ground cloves
- 1 bay leaf
- 1/2 cup dry white wine
- 1 1/2 cups homemade meat broth or canned low-sodium chicken broth
- One 28-ounce can Italian plum tomatoes
- drained and coarsely chopped
- 3 tablespoons chopped flat-leaf parsley
- 1/2 teaspoon chopped rosemary
- Salt and freshly ground pepper
- Water
- 1 pound dried lasagnette ricce
- 1 cup freshly grated pecorino Toscano cheese (about 4 ounces)
Instructions
- Heat the olive oil in a medium enameled cast-iron casserole.
- Prick the sausages several times with a fork and brown them in the casserole over moderately high heat.
- Transfer the sausages to a plate and set aside.
- Add the pancetta to the casserole and cook until most of the fat has been rendered, 3 to 4 minutes.
- Add the onion and carrot and cook until lightly browned, about 5 minutes.
- Add the garlic, cinnamon, cloves and bay leaf and cook until the garlic is beginning to color.
- Add the wine and simmer until almost evaporated, about 5 minutes.
- Return the sausages to the casserole.
- Add the broth and tomatoes and bring to a boil; the liquid should almost cover the sausages.
- Reduce the heat to low and simmer the sausages, turning them several times, until they are tender, about 35 minutes.
- Remove the sausages, cover with foil and set aside for later use.
- Skim the sauce; if it seems very brothy, boil it down for about 5 minutes.
- Discard the cinnamon stick and bay leaf.
- Add the parsley and rosemary and season with salt and pepper.
- In a large pot of boiling salted water, cook the pasta just until al dente.
- Drain well and transfer to a serving bowl.
- Add 1/2 cup of the grated cheese and toss briefly.
- Add the sauce and toss again.
- Pass the remaining cheese at the table.
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