Spicy Sausage Tomato Sauce

Directions

1. Crumble the sausage into a skillet or Dutch oven and set over medium-low heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the meat is frying gently, not steaming. Sauté, breaking up any large chunks, until all the meat has turned opaque (do not let it brown), about 5 minutes. It does not have to be cooked through at this point.

2. Add shallot, garlic, and fennel. Drizzle in more oil if the pan seems dry. Cook over very low heat, stirring often, until the vegetables have softened and the meat browns. This may take as long as 15 minutes but be patient: It is essential to develop the flavor.

3. Add tomatoes and their juice, breaking up the tomatoes with a spoon. Bring to a simmer, then add oregano, thyme and rosemary; then let simmer, uncovered, until thickened.

4. Mix tomato paste with 1/2 cup hot water. Add to pan, reduce heat to very low, and continue cooking until the sauce is velvety. Season with salt and black pepper over, stir and taste.

5. Meanwhile, bring a large pot of salted water to a boil. Boil orecchiette until just tender. 3 minutes. Remove from water to a bowl and ladle in 1/2 cup of pasta water. Quickly add in the sauce, gently stir to combine and season to taste.

6. Garnish with parsley and basil, serve immediately. Pass grated cheese at the table, if desired

From Shawnie's class “Winter in the Italian Riviera”