In Italian, “sugo” means juice. Sugo di Pomodoro (tomato sauce) is juicier than marinara sauce and lighter than a slow-cooked ragú. This recipe, adapted from Chef Andrew Carmellini, is an updated, refined version of a dish my grandmother used to make when I was a kid. Marinating the sausage in a mixture of white wine, grated garlic, black pepper, and red pepper flakes tenderizes the pork, adds depth, and balances the richness of the sauce. Quick and easy to prepare, this sugo is loaded with flavor your family will love. My grandmother would be smiling. Mangiare mi familia!

SWEET SAUSAGE SUGO WITH WHITE WINE AND FENNEL
Serves 4-6
Ingredients

4 garlic cloves, grated (about 1 tablespoon)
1 1/3 cups dry white wine, divided
1 pound sweet Italian sausage, casings removed
1 teaspoon ground fennel
½ teaspoon black pepper
½ teaspoon crushed red pepper
¼ cup extra-virgin olive oil
1 small yellow onion, finely chopped
1 small carrot, finely chopped
1 celery stalk, finely chopped
1 (28-ounce) can whole peeled tomatoes, undrained and crushed (San Marzano tomatoes recommended)
1 (14.5-ounce) can whole peeled tomatoes, undrained and crushed
1/8 teaspoon kosher salt
1 pound uncooked spaghetti (I prefer thin linguine or spaghetti rigati)
½ cup grated Parmigiano-Reggiano cheese
¼ cup chopped fresh basil, plus small leaves for garnish
½ cup chopped fresh flat-leaf parsley, plus more for garnish

Preparation

1. Stir together the grated garlic and 1/3 cup wine in a large bowl. Add sausage, fennel, black pepper, and crushed red pepper; stir well to combine. Cover and refrigerate for at least 1 hour or up to 12 hours.
2. Heat oil in a large skillet over medium until shimmering. Increase heat to high and add the sausage mixture; cook, breaking up the sausage until lightly browned. Stir in the onion, carrot, and celery and sauté until the onion is translucent and the celery and carrot are softened, about 4 minutes. Add the remaining 1 cup of wine, scraping up any browned bits on the bottom of the skillet, until the wine is nearly evaporated. Stir in the crushed tomatoes with juices and salt. Bring the mixture to a simmer over high; reduce heat to medium-low, and simmer, stirring occasionally, until thickened and reduced by about half, about 30 minutes.
3. While the sauce is simmering, bring a large pot of salted water to a boil over high. Add spaghetti and cook according to package directions for al dente, about 6-8 minutes. Drain the pasta, reserving 1 cup of cooking liquid. Add ¼-½ cup of pasta water to the sauce to thin it. Add a cup of the sauce to the hot pasta and stir to coat the pasta. Stir in the cheese, basil, and parsley. Serve the hot pasta with additional sauce spooned over and garnished with extra Parmesan, chopped basil, and parsley. Serve with crusty bread.

Wine pairing: Chianti, Sangiovese, Zinfandel, Syrah, Cotes du Rhone

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This colorful, savory, refreshing couscous dish uses Israeli pearl couscous, chewy dried-cranberries, ginger, and cilantro, crunchy-tangy Asian Pear, and toasted walnuts, topped off with a simple rice wine vinegar-ginger-maple syrup dressing. It is a perfect side dish for meat, fish, poultry, or your protein of choice. The recipe will serve 4-6 people easily with leftovers; double the recipe for more people.

4-6 servings
For the Couscous
Ingredients:

1 tablespoon olive oil
1 cup Pearl (Israeli) Couscous (or barley or orzo)
2+ cups low-sodium chicken broth
½ cup finely chopped onion
¼ cup chopped cilantro
1-2 teaspoons finely minced jalapeño
1 Asian Pear cored, peeled, and diced
½ cup dried cranberries
¼ cup chopped walnuts toasted (see *Note)

Preparation:

In a medium saucepan, heat the olive oil on medium-high heat. Add the onion and sauté stirring for a minute. Add the couscous and cook, stirring until slightly browned and aromatic, about 3 to 5 minutes.
Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes stirring occasionally until the liquid has evaporated. When done, the couscous should be tender and slightly chewy, not crunchy. If you need to add more chicken broth to finish cooking the couscous, add 1/2 cup chicken broth at a time and cook until the couscous is tender.
Transfer the cooked couscous to a large bowl and set aside to cool.
Once the couscous has cooled a bit, add the vinaigrette and mix to coat the couscous.
Add the pear, cilantro, minced jalapeño, and dried cranberries and mix gently.
Mix in the toasted walnuts just before serving.

For the Vinaigrette:
Ingredients:

2 tablespoons rice wine vinegar
1.5 tablespoons maple syrup
3 teaspoons grated fresh ginger
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2-3 tablespoons olive oil

Preparation:

In a small bowl, combine the vinegar, maple syrup, ginger, salt, and pepper.
Whisk in the olive oil until smooth and emulsified.
Pour the vinaigrette over the couscous and toss to coat evenly.

*Note: To toast the walnuts, preheat the oven or toaster oven to 350 degrees F. Arrange the walnuts in a single layer on a baking sheet. Bake for about 5 minutes or until golden brown. Monitor carefully to avoid burning. Cool completely before chopping and using.

Adapted from https://www.foodnetwork.com/recipes/giada-de-laurentiis/israeli-couscous-with-apples-cranberries-and-herbs-recipe-1947611

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Sweet Sausage Sugo with White Wine and Fennel →

Pearl Couscous with Asian Pear, Cranberries, and Ginger Vinaigrette →