Andrew Carmellini's Strozzapreti with Sausage, Grapes, and Red Wine

Pasta and grapes may sound like a strange combination, but the flavors here are delicious together: the savory sausage, sweet grapes, sage, and a touch of vinegar make for a dish that's quite rich and complex.

Note: Use small and sweet seedless grapes, not the seedless Thompson variety or seeded Concords. You can use sweet Italian sausage, or half-sweet, half-spicy.

Recipe adapted from Urban Italian by Andrew Carmellini

Andrew Carmellini's Strozzapreti with Sausage, Grapes, and Red Wine

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About This Recipe

Yield:4 to 6,
Active time:30 minutes once the grapes have been marinated
Rated:

Ingredients

  • 1 cup seedless red grapes
  • 1 cup dry red wine
  • 1/4 cup sugar
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 1/2 lbs Italian sausage (about 4 links)
  • 1 medium onion, chopped (about 1 cup)
  • 10 sage leaves, roughly chopped
  • 1 lb strozzapreti pasta
  • 2 tablespoons unsalted butter
  • 1/2 cup grated pecorino cheese (about 1 ounce), plus more for serving
  • 1/2 teaspoon coarsely ground black pepper
  • 1 tablespoon chopped flat leaf parsley

Procedures

  1. 1

    Cut the grapes in half lengthwise. Combine the grapes, wine, sugar, and vinegar and put in a covered container in the fridge overnight (at least 8 hours).

  2. 2

    In a medium saucepot, bring the grape mixture to a boil over high heat. Cook at a boil until the liquid has reduced by half, about 10 minutes, then remove from heat.

  3. 3

    Cut the sausage casings open and remove the meat. Discard casings. Put a large pot of water on to boil for the pasta. Heat olive oil in a large pot over medium heat until shimmering. Add the meat and brown, stirring and breaking up the meat as you go, about 5 minutes.

  4. 4

    When the meat has begun to brown, add the onion and continue cooking, stirring well, until sausage is well browned and onions have softened, 5 to 7 minutes. Add the sage leaves and stir to combine. Add the grape mixture and stir well.

  5. 5

    When the water comes to a boil, cook the pasta until just al dente (subtract one minute from the directions on the package). Drain but do not rinse, reserving a few tablespoons of pasta water. Add the pasta to the sausage mixture and stir for 1 minute, adding a tablespoon of pasta water at a time to just moisten. Turn the heat off, add butter, cheese, and black pepper, stirring well. Add the parsley and serve immediately, topped with additional cheese.

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