Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
2 to 3 tablespoons olive oil
3 to 4 chopped cloves of garlic
1/2 pound Fortuna’s sweet or hot Italian Sausage - casing removed
1/4 pound of each of the following cut 1/4 inch thick, then julienned:
Coppa – Dry Cured Capicola
2 28 ounce cans of whole plum tomatoes
1 12 ounce can artichoke hearts in water, rinsed and drained
2 whole scallions, sliced
1 cup fresh or frozen peas, drained
Chopped fresh basil to taste
Grated Parmigianino Reggiano or Romano Pecorino cheese, to taste
1 pound fresh pasta of your choice
In a deep sauté pan, add olive oil, fresh garlic and Italian sausage and stir frequently until sausage is just about fully cooked, about 5 - 10 minutes on medium heat.
Add other meats and brown a bit more so that all the flavors blend.
Add the plum tomatoes and let the pot simmer for another 10 minutes.
Add artichoke hearts, scallions and peas; heat until fully warmed, then add the basil.
Meanwhile platter your pasta of choice. (Consider Fortuna’s Fettuccine!)
Ladle fresh meat sauce on top; sprinkle with grated cheese and serve!
This sauce is best if made ahead and then let rest a few hours in the refrigerator, then reheated or make ahead and freeze.
See all Fortuna’s products
This recipe is featured on Show 2716 – Salumi Party.