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Ingredients


Yield 8 portion of cooked pici pasta scale it at 4 ounces each

1 lb of Pici pasta dough
2 lb of bulk Italian sausages
2 cup of fresh grated Parmesan cheese
1 cup of extra virgin olive oil
1 lb of shiitake mushrooms
1 Lb of Bottom mushrooms
1 lb of Oyster mushrooms
2 medium size yellow onions
2 cup of fresh Grated Pecorino Romano cheese
1 quart of tomato sauce

Tuscan Pici with mushrooms and Italian sausage ragout


Preparation

Prepare your Pasta Pici and your sauce following the highlighted links posted under the ingredients section
Clean and wash the mushrooms cut all julienne and keep separately, in a boiling water blanch the mushrooms then strained and keep on site. I a large rondeaux pan add the extra verging olive oil and the fine chopped garlic with, cook until gold color add the all the mushrooms and sauteed until all water will be evaporate, set aside.
In a large sauteed heat it up with the oil and then add the Italian bulk sausage, cooked until it will be completely separate, strain it the sausage from the fat and keep on site. I a large sauce pan add the chopped medium onions in the warm extra virgin olive oil, and cook until the onion will be tender, add the cooked bulk sausages, start braising then add the cooked mushrooms, mixed and continuing braising for another five minutes or so until all the flavor will be incorporate; at this point add the tomato paste, stir well and braised all together, add the red wine and simmer at low flame for a hour. As soon the oil will appear on the surface of the sauce turn off the flame. In a medium size sauteed pan add the sauce with one ounce ladle of tomato sauce, add the fresh cooked Tuscan Pici and start sauteed until the starches of the pasta will absorb the sauce, sprinkle some fresh grated Pecorino Romano Cheese, tossed and served in a pasta bowl


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