Stromboli's Fiery Fettuccine
A robust and warming pasta dish, featuring spicy sausage and a rich tomato sauce that's as captivating as a puppet show. This recipe is designed to be hearty and flavorful, with a kick that will keep you coming back for more, much like the allure of the puppet master's stage.
Directions
- 1
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente.
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat.
- 3
Add the spicy Italian sausage to the skillet, breaking it up with a spoon as it cooks. Brown the sausage thoroughly, about 6-8 minutes. Drain off any excess fat.
- 4
Stir in the diced onion and cook until softened and translucent, about 5-7 minutes.
- 5
Add the minced garlic and red pepper flakes, cooking for another minute until fragrant.
- 6
Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, allowing the alcohol to evaporate.
- 7
Stir in the crushed tomatoes and dried oregano. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to 45 minutes, stirring occasionally.
- 8
Season the sauce with salt and freshly ground black pepper to your liking.
- 9
Drain the cooked fettuccine and add it directly to the skillet with the sauce. Toss to coat evenly.
- 10
Serve immediately, garnished with fresh chopped parsley and a generous sprinkle of grated Pecorino Romano cheese.