RomanItalian
Pasta alla Carcerata
by Marco Rufini · 181K subscribers on YouTube
A rich and creamy pasta dish with sausage and cream, said to originate from Roman prisons. The sauce is made by browning sausage with onion, deglazing with brandy, adding crushed tomatoes, and finishing with cream, Parmesan, and parsley.
- Servings
- 4
- Difficulty
- easy
Ingredients
9 items- OnionFinely chopped
- Olive OilFor sautéing
- 300 gSausageSausage meat, casings removed
- BrandyFor deglazing
- Peeled TomatoesCrushed by hand
- CreamHeavy cream
- Parmigiano ReggianoGrated, to taste
- ParsleyChopped, to taste
- 400 gMezzi PaccheriOr other large tubular pasta
Method
- Finely chop the onion.
- Heat oil in a pan and add the chopped onion.
- Add the sausage meat and break it up with a spoon.
- Deglaze with a splash of brandy.
- Add peeled tomatoes crushed by hand.
- Lower the heat and cook for about 20 minutes.
- Turn off the heat and add the cream.
- Drain the pasta one minute before it's fully cooked.
- Toss the pasta in the pan with the sauce off the heat.
- Add grated Parmesan and parsley.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
