February, 2006

Salciccia Al Vino Rosso / Sausage Cooked in Red Wine

Here’s Luca’s famous wine and sausage recipe. I’m not editing it to make it easier for you all to understand. Luca never measures anything except pasta, so fly by the seat of your pants and use your best judgement. Enjoy!

*Quantities are per person. For example, for four servings, you should use about 600 grams of sausage.


Sausage, chopped into 3″ pieces 150 grams
Red Wine 1 1/2 cups
Rosemary 1 sprig
Bay Leaf 1 leaf (2 maximum)
Flour 1 Tablespoon or so
Butter 1 Tablespoon or so

1. Chop up the onion, shallot, carrot, and celery. The easiest way is to throw everything in a cuisinart, if you don’t want to dirty the cuisinart or prefer a more rustic dish, chop by hand into small pieces.

2. Heat a pot (something that looks like a pot you’d use to boil pasta water but with shorter sides) on medium-high heat. Add a few tablespoons of olive oil and heat. Add the chopped vegetables and cook until soft–don’t let them brown. Remove half the veg and add the sausage. Lower heat to medium if necessary.

3. When the sausages are about 3/4 of the way cooked and the pan is nice and hot and looks like it could use some liquid, pour in the wine. Add the reserved veggies. Lower heat and allow to cook until sausage is cooked through.

4. At the end, add flour and butter to thicken the sauce as desired. Bon Appetito!